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:

  1. Used beef short ribs as that’s what I had on hand

  2. Decided to cook this in a slow cooker for 8 hours, and browned meat in a pan on the stove, following the directions otherwise

  3. Left out the peas and mushrooms as I didn’t have any on hand, but could see how they’d be a great addition

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