Beefy Mushroom And Barley Stew Recipe

• 1/2 lb beef stew meat 1/2-inch cubes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 Tbsp. all-purpose flour
• 1 Tbsp. extra virgin olive oil
• 2 Tbsp. Worcestershire sauce
• 2 Tbsp. water
• 1 c. diced carrot
• 1 c. shallots minced
• 1 x clove garlic chopped
• 8 ounce mushrooms quartered
• 1 c. no-salt-added beef broth
• 1 tsp dry rosemary crushed
• 14 1/2 ounce canned diced tomatoes= with liquid
• 1 x bay leaf
• 2 1/2 c. water
• 1 c. uncooked pearl barley
• 14 ounce artichoke hearts liquid removed quartered

1. Sprinkle beef with salt and pepper; dredge in flour.
2. Heat oil in a large Dutch oven over medium high heat.
3. Add in beef; cook 4 min, browning meat on all sides.
4. Remove from pot.
5. Reduce heat under pot to medium; stir in Worcestershire sauce and 2 Tbsp.
6. water.
7. Cook 1 minute, scraping pot to loosen browned bits.
8. Add in carrot, shallots, garlic, and mushrooms; saute/fry 3 min.
9. Return beef to pot; stir in broth, rosemary, tomatoes, and bay leaf.
10. Bring to a boil, then cover, reduce heat, and simmer 30 min or possibly till beef is tender.
11. Throw away bay leaf.
12. Add in 2 1/2 c. water, barley, and artichokes.
13. Bring to a boil, then cover, reduce heat, and simmer 30 min or possibly till barley is tender.
14. Serves 6.
15. Notes: Serves 4.
16. Time: 20 minutes Prep; 1 hr 30 mins cook.
17. *Recipe

beef stew meat, salt, black pepper, flour, extra virgin olive oil, worcestershire sauce, water, carrot, shallots, clove garlic, mushrooms, nosalt, rosemary, liquid, bay leaf, water, pearl barley

Taken from cookeatshare.com/recipes/beefy-mushroom-and-barley-stew-82791 (may not work)