Click on a category to see more recipes in this category
Ingredients
3 Tablespoons oil, divided
12 Ounces beef stew meat, cut into bite size pieces
1 Large onion, chopped
2 Large carrots, diced
12 Ounces shiitake mushrooms, stems discarded & caps sliced
2 Teaspoons garlic, minced
4 Cups chicken broth
2 Cups water
1/2 Cup barley, (not quick cooking)
3/4 Teaspoon kosher salt, or to taste
1/4 Teaspoon fresh ground black pepper
Instructions
Heat 1 teaspoon oil in a 5 quart pot over medium-high heat; add beef, cook 4 to 5 minutes or until browned. With slotted spoon, transfer beef to a plate.
Add remaining 2 teaspoons oil to pot. Saut� onions and carrots 3 minutes. Add mushrooms and garlic, saut� 3 minutes more.
Return beef to pot. Add broth, water, barley, salt & pepper; bring to a boil. Reduce heat and simmer, covered, 30 minutes or until meat and barley are tender; season with salt & pepper to taste.