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beef stew meat, cut in bite sized pieces
beef base (better than bouillion)
white mushrooms, sliced
stewed tomatoes (chop fine or run through cuisinart)
Brown beef in small amount of olive oil. Do about 1/3 of the meat at a time over a medium high heat, removing each batch after it is browned and the excess liquid has evaporated.
When all meat is browned and removed from pan, pour off any excess oil. Add 1 cup of red wine to the pot, scraping up all the browned bits from the bottom of the pan.
Return meat to the pan, including any juices, along with all remaining ingredients except the barley. Bring to a boil, then reduce heat, cover and simmer for 2 hours.
Stir in barley, return to boiling. Then reduce heat and simmer until barley is cooked.
Last Updated: Tue, Dec 17, 2013