Beef Barley Stew
The Junior League of Buffalo, New York
The Eastern Junior League Cookbook
3 pounds beef round or chuck, diced
2 tablespoons oil
2 medium onions, diced
1/2 teaspoon pepper
2 cloves garlic, minced
1 2-pound can tomatoes with juice
3 10-1/2 ounce cans beef bouillon
1 cup red wine
1/8 teaspoon thyme
2 bay leaves
3/4 cup barley
1 cup diced carrots
1 cup peas
1 cup sliced mushrooms
Salt to taste
Brown meat in the oil in a large casserole. Pour off any remaining oil. Add remaining ingredients. Cover and bake at 325° for 2-1/2 to 3 hours, stirring occasionally. Remove cover for last hour of cooking.
If too thick, thin with a little water and bouillon. Correct seasoning before serving.
Yield: 8 servings
Notes:
Used beef short ribs as that’s what I had on hand
Decided to cook this in a slow cooker for 8 hours, and browned meat in a pan on the stove, following the directions otherwise
Left out the peas and mushrooms as I didn’t have any on hand, but could see how they’d be a great addition