Beef, Barley And Mushroom Stew With Mashed Parsnips

• 2 1/4 lb beef chuck meat, cut into 1 inch pieces
• 1/4 cup all-purpose flour
• 2 tbsp olive oil
• 1 1/2 tbsp butter
• 2 None medium Spanish onions, finely chopped
• 3 cloves garlic, minced
• 1 None medium carrot, peeled, finely chopped
• 1 stalk celery, trimmed, finely chopped
• 4 sprigs fresh thyme, plus extra leaves to serve
• 1 sprig fresh rosemary
• 1 None bay leaf
• 3.5 oz pearl barley
• 2 cups beef stock
• 1/2 cup dry white wine
• 7 oz porcini mushrooms, quartered
• 7 oz button mushrooms, quartered
• 4 None medium parsnips, peeled, coarsely chopped
• 3/4 cup hot milk
• 2 cloves garlic, minced
• 3 tbsp butter, softened

1. Preheat oven to 325u0b0F.
2. Coat beef in flour, shaking off excess. Heat oil in a large Dutch oven over high heat. Cook beef, in batches, until browned all over. Remove from pan.
3. Add butter to pan and cook onions, garlic, carrot, celery and herbs, stirring, until vegetables soften. Add barley, stock, wine and 2 cups water. Bring to a boil then return beef to pan, cover and transfer to oven for 1 hour 30 mins.
4. Stir in mushrooms and cook, uncovered, in oven, for about 30 mins, or until beef and mushrooms are tender.
5. Meanwhile, to make the mashed parsnips, boil, steam or microwave parsnips until tender. Drain then mash milk until smooth. Stir in garlic and butter.
6. Serve stew with mashed parsnips. Sprinkle with fresh thyme, if desired.

beef chuck meat, allpurpose, olive oil, butter, spanish onions, garlic, carrot, celery, thyme, rosemary, bay leaf, pearl barley, beef stock, white wine, porcini mushrooms, button mushrooms, parsnips, hot milk, garlic, butter

Taken from recipes-plus.com/api/v2.0/recipes/33685 (may not work)