I have a special place in my heart for warming stews. I just love then unctuous, hot, earthy flavors that come from braising grains and vegetables and meat in a rich broth. And I love the chewy/custardy texture of barley. While this is an excellent slow-cooker recipe, it is also perfect for cooking in a far corner of the woodstove over an afternoon.
1½ to 2 lbs beef chuck (sirloin tip, top sirloin, etc) or round beef roast, in ¼" cubes (cut when half-thawed to make it easier)
⅔ tsp tsp salt
¼ tsp ground pepper
1 Tbsp oil
1 onion, diced
2 cloves garlic, finely chopped
6 to 8 oz mushrooms, thin slice
⅔ cup red wine
1 tsp fresh thyme or 2 to 3 sprigs
1 bay leaf
2 tsps Dijon mustard
2 to 6 cups beef stock
⅔ cup pearl barley
2 medium carrots, peeled and diced
¼ cup flat leaf parsley chopped
- Melt/heat the oil in a large pan and when hot, add the meat and sprinkle with salt and pepper. Sear the meat until it is browned on all sides. Put in the slow cooker.
- Add oil to the pan if necessary and cook the onion until it is soft. Add the garlic and cook 1 minute. Add the mushrooms and cook until browning. Dump into the slow cooker.
- Add the wine to the hot pan a reduce by half or more.
- Add 2 cups of the broth to the pan and add to the slow cooker, along with the rest of the broth.
- Add the carrot, the thyme and bay leaf, the mustard and of course the barley.
- Cook on high for about 6 hours or until beef is perfectly tender.
- Before serving, stir in the parsley.
