1 lb beef stew meat, cut into 1/2-inch pieces 1 cup beef broth
1 Tbsp olive oil 2 bay leaves
1 tsp salt 2 cups sliced carrots
3/4 tsp dried thyme 1 cup chopped onion
1/4 tsp pepper 1 cup sliced celery
1/3 cup uncooked medium pearl barley 2 cloves garlic, minced
1/4 cup all-purpose flour 2 cups sliced baby Portobello mushrooms
1/3 cup cold water 1 (14.5 oz.) can stewed tomatoes
1 Tbsp balsamic vinegar 1 cup water
Minced fresh parsley 1 cup dry red wine
In a Dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion, celery and garlic; cook for 5 minutes. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
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.
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.
Yields 6 servings
(Recipe retrieved from Allrecipes.com)