Beef, Barley, and Mushroom Casserole
This one-pot meal is hearty, healthy, and easy to prepare.
  • 2 Tbs vegetable oil30 ml
  • 2lbs beef stew meatcubed, 900 g
  • 2 onionschopped
  • 3-6cloves garlicfinely chopped
  • 4 carrotscut into 1-inch (2 cm) pieces
  • 2 ribs celerychopped
  • 1/2tsp dried thyme2 ml
  • 1/2tsp dried rosemary2 ml
  • 1 bay leaflaurel
  • Salt and freshly ground pepper to taste
  • 2cups beef stock500 ml
  • 1/2cup dry red wine or additional beef stock125 ml
  • 1/2cup barleyrinsed, 125 ml
  • 1/4cup chopped fresh parsley60 ml
  • 1lb mushroomsquartered, 450 g
  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.