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    Beef, Barley and Mushroom Stew


    Source of Recipe


    The Big Book of Casseroles

    List of Ingredients




    2 tablespoons vegetable oil
    2 1/2 pounds round steak -- bite sized pieces
    2 yellow onions -- chopped
    3 cloves garlic -- minced
    2 cups baby carrots
    2 cups chopped celery
    1/2 teaspoon salt
    1/2 teaspoon dried thyme
    1/2 teaspoon dried rosemary
    1 bay leaf
    freshly ground black pepper
    1/4 cup chopped fresh parsley
    1/2 cup barley, rinsed well and drained
    2 cups beef broth
    1/2 cup dry red wine
    16 ounces mushrooms -- quartered or halved

    Recipe



    Preheat oven to 350. In a Dutch oven over med-high heat, warm oil. Add steak and brown 5 minutes. Add onions and garlic and sauted until tender, 5 minutes longer. Add remaining ingredients, except mushrooms, and blend well.
    Cover and bake 1 hour. Stir in mushrooms and bake, covered, until meat and mushrooms are tender, about 30 minutes longer. Remove bay leaf and discard.


 

 

 


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