I decided to try out another hearty stew recipe before everything starts to thaw and spring arrives. This stew was made with Simply Red, a semi-dry red wine from Michigan’s oldest winery, St. Julian’s. I started out with a recipe from Whole Food’s website, and made some alterations.
Ingredients
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 3/4 pound lean beef round
- 3 tablespoons extra virgin olive oil
- 1 cup chopped onion
- 1 cup baby carrots
- 1 cup frozen peas
- 1 cup sliced fresh mushrooms
- 1/3 cup pearled barley
- 1 quart beef broth
- 1 cup dry red wine (Simply Red, St. Julian's)
- 1 bay leaf
Step 1
In a medium bowl, toss beef chunks in flour, salt and pepper. Then brown in large pot or dutch oven in two tablespoons of olive oil on medium heat. Once meat is browned, remove from pot and set aside.
Step 2
In the large pot, add another tablespoon of olive oil, onions, carrots, mushrooms and peas, and cook for two minutes.
Step 3
Add the barley, red wine, beef broth, bay leaf, beef chunks and left over flour into the pot. Bring to a boil, then reduce heat and simmer, uncovered for 1 hour.
Step 4
Remove bay leaf, garnish with parsley and serve!
