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Beef stew with vegetables and barley

Preparation

25 to 30 minutes

Cooking

5 hours

Servings

4 to 6

Beef stew with vegetables and barley
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Ingredients

45 ml (3 tbsp.) olive oil
1 kg (2.2 lb.) stewing beef, cut into cubes
6 carrots, cut into thick rounds
3 celery stalks, cut into chunks
1 medium leek, cut into 1 cm (3/8 in.) rounds
500 ml (2 cups) mushrooms, cut into quarters
3 garlic cloves, chopped

15 ml (1 tbsp.) cornstarch
250 ml (1 cup) red wine
1 L (4 cups) hot beef broth
180 ml (3/4 cup) pearl barley
30 ml (2 tbsp.) tomato paste
Salt and freshly ground black pepper
60 ml (1/4 cup) fresh parsley, chopped

Directions

  1. Preheat the oven (or slow cooker) to 150°C (300°F).
  2. In a large oven-safe pot, heat half of the oil and brown the beef cubes in two or three batches. Remove and set aside. 
  3. In the same pot, heat the remaining oil and brown the vegetables.
  4. Add the garlic and cornstarch.
  5. Deglaze with the red wine.
  6. Stir in the hot broth, barley and tomato paste.
  7. Add the meat, stir and bring to a boil. Season with salt and pepper.
  8. Cover and place in the oven (or place in the slow cooker and cover).
  9. Reduce the temperature to 120°C (250°F) and continue cooking for 2 1/2 to 3 hours (the beef cubes should pull apart with a fork).
  10. Serve in soup plates, garnished with parsley. 

Variant

Omit the barley and add cubes of potatoes 1 hour before the end of the cooking time.

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