In a medium bowl toss the beef with the flour, salt and pepper. Shake off excess flour and carefully put the beef into the hot oil. Stir frequently browning the beef on all sides.
Add the onions, carrots, celery, and garlic in to the pot and cook for about 5 minutes.
Add the beef broth, water, bay leaves, and thyme to the pot and bring to a boil.
Add the mushrooms and barley and reduce the temperature to low and simmer for 1 hour or until the beef is tender and the barley is cooked.
Take off the heat and let the stew sit for about 30 minutes to allow flavors to meld and broth to thicken. Season with additional salt and pepper if necessary.
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