Beef, Barley, and Mushroom Casserole

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Beef, Barley, and Mushroom Casserole
This one-pot meal is hearty, healthy, and easy to prepare.
Servings
Ingredients
  • 2 Tbs vegetable oil 30 ml
  • 2 lbs beef stew meat cubed, 900 g
  • 2 onions chopped
  • 3-6 cloves garlic finely chopped
  • 4 carrots cut into 1-inch (2 cm) pieces
  • 2 ribs celery chopped
  • 1/2 tsp dried thyme 2 ml
  • 1/2 tsp dried rosemary 2 ml
  • 1 bay leaf laurel
  • Salt and freshly ground pepper to taste
  • 2 cups beef stock 500 ml
  • 1/2 cup dry red wine or additional beef stock 125 ml
  • 1/2 cup barley rinsed, 125 ml
  • 1/4 cup chopped fresh parsley 60 ml
  • 1 lb mushrooms quartered, 450 g
Servings
Ingredients
  • 2 Tbs vegetable oil 30 ml
  • 2 lbs beef stew meat cubed, 900 g
  • 2 onions chopped
  • 3-6 cloves garlic finely chopped
  • 4 carrots cut into 1-inch (2 cm) pieces
  • 2 ribs celery chopped
  • 1/2 tsp dried thyme 2 ml
  • 1/2 tsp dried rosemary 2 ml
  • 1 bay leaf laurel
  • Salt and freshly ground pepper to taste
  • 2 cups beef stock 500 ml
  • 1/2 cup dry red wine or additional beef stock 125 ml
  • 1/2 cup barley rinsed, 125 ml
  • 1/4 cup chopped fresh parsley 60 ml
  • 1 lb mushrooms quartered, 450 g
Instructions
  1. Heat the oil in a large, heavy pot with a cover (Dutch oven) over moderate heat and brown the meat.
  2. Add the onions and garlic and cook for 5 minutes.
  3. Add the remaining ingredients except the mushrooms and bake covered in a preheated 350F (180C) oven for 1 hour.
  4. Stir in the mushrooms and bake covered until the meat is tender, about 30 minutes.
  5. Serves 4 to 6.