Beef And Barley Stew

• 1 pound beef stew meat, cut into 1/2-inch pieces
• 1 tablespoon olive oil
• 2 cups sliced carrots
• 1 cup chopped onion
• 1 cup sliced celery
• 2 to 3 garlic cloves, minced
• 2 cups sliced baby portobello mushrooms
• 1 can (14-1/2 ounces) stewed tomatoes
• 1 cup water
• 1 cup dry red wine
• 1 cup beef broth
• 2 bay leaves
• 1 teaspoon salt
• 3/4 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/3 cup uncooked medium pearl barley
• 1/4 cup all-purpose flour
• 1/3 cup cold water
• 1 to 2 tablespoons balsamic vinegar
• Minced fresh parsley, optional

1. In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion and celery; cook for 5 minutes. Add the garlic, cook 1 minute longer. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.
3. Combine flour and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaves. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley if desired.

meat, olive oil, carrots, onion, celery, garlic, baby portobello mushrooms, tomatoes, water, red wine, beef broth, bay leaves, salt, thyme, pepper, pearl barley, allpurpose, cold water, balsamic vinegar, fresh parsley

Taken from www.tasteofhome.com/recipes/beef-and-barley-stew/ (may not work)