Beef and Barley Stew

Adapted from https://damndelicious.net/2019/01/06/beef-and-barley-stew/

I made this.

Servings: 8

INGREDIENTS

2 tablespoons olive oil
1 1/2 pounds top sirloin steak, diced
Kosher salt and freshly ground black pepper, to taste
1 medium sweet onion, diced
3 medium carrots, peeled and diced
2 celery ribs, diced
3 cloves garlic, minced
2 cups sliced mushrooms
1/3 cup dry red or white wine
8 cups beef stock
1 cup pearled barley, rinsed
5 sprigs fresh thyme
1 bay leaf
2 tablespoons chopped fresh parsley leaves

STEPS

1) Heat olive oil in a large stockpot or Dutch oven over medium heat. Season steak with salt and pepper, to taste. Add to the stockpot and cook, stirring occasionally, until evenly browned, about 6-8 minutes; set aside.

2) Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

3) Add garlic and mushrooms, and cook, stirring occasionally, until tender and browned, about 3-4 minutes.

4) Stir in wine, scraping any browned bits from the bottom of the stockpot.

5) Stir in beef stock, barley, thyme, bay leaf and steak. Bring to a boil; reduce heat and simmer, covered, until barley is tender, about 45 minutes. Remove and discard thyme sprigs and bay leaf. Stir in parsley; season with salt and pepper, to taste.*

6) Serve immediately.