Recipe: BEEF AND BARLEY STEW

For best results use Certified Angus Beef ® brand

BEEF AND BARLEY STEW

SERVES 6

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Fork tender sirloin tip, nutty barley, root vegetables, earthy mushrooms, and red wine combine to make a hearty Beef and Barley Stew with deep flavor.

INGREDIENTS:
  • 2 1/2 pounds Certified Angus Beef ® sirloin tip, cut into 1 1/2-inch chunks
  • 1 pound crimini or button mushrooms, cleaned
  • 2 cups fresh spinach, rough chopped
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1/4 teaspoon or large pinch of kosher salt
  • 2 tablespoons olive oil, divided
  • 1 large onion, diced
  • 1 large carrot, diced
  • 1 stalk celery, diced
  • 1 1/2 cups (or half a bottle) pinot noir
  • 3 cups low sodium beef stock
  • 1 large bay leaf
  • 1/2 cup quick cooking barley
  • 1/2 cup flat leaf parsley, chopped
INSTRUCTIONS:
  1. Preheat oven to 450°F.
  2. Add mushrooms, spinach, garlic, tomato paste, thyme and oregano to food processor. Pulse lightly until vegetables are roughly diced and mixture comes together.
  3. Pat sirloin tip cubes with a paper towel to absorb excess moisture; this helps the cubes brown when seared. Season cubes with salt. In large Dutch oven or pot on medium-high heat, add one tbsp. olive oil. Working in batches so as not to crowd the pot, brown beef cubes a few minutes on each side. With slotted spoon, remove browned cubes and reserve.
  4. Add remaining olive oil to Dutch oven, and then the diced onion, carrots and celery. Sauté for 5 minutes. Turn heat down to medium and add mushroom mixture, mixing well with wooden spoon. Place beef cubes back in pan; then add the wine and stock (liquid should cover meat and vegetables). Add bay leaf, cover pot and place in lower part of the oven. Cook for 40 minutes.
  5. While beef is stewing, add barley and 2 cups water to a medium pot. Bring barley and water to a boil; lower heat and simmer 10 minutes or until tender. Strain any excess liquid.
  6. After 40 minutes, remove pot from oven and stir cooked barley into stew. Return pot to oven so stew can continue to cook 10 more minutes, or if time permits, up to an hour. The longer stew cooks, the more tender the beef will become.
  7. Serve stew in a shallow bowl and garnish with freshly chopped parsley.