This recipe makes 8 servings
1 lb (454 g) stewing beef, cut into 1-inch cubes
½ tsp (2 mL) salt & pepper
½ tsp (2 mL) dried thyme
1 - 2 tbsp (30 mL) vegetable oil
1 cup (250 mL) diced onions
1 cup (250 mL) diced celery
1 cup (250 mL) diced carrots
6 cups (1.5 L) sliced mushrooms, 1 lb/500 g
6 cups (1.5 L) chicken stock
1 cup (250 mL) red wine
½ cup (125 mL) pot or pearl barley
1 tbsp (15 mL) tomato paste
1 bay leaf
Season beef with salt, pepper and thyme. In a Dutch oven or stock pot, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown beef in 2 batches- around 5 minutes. Remove to bowl. Drain off any excessive fat in pan, if needed.
If needed add remaining oil to pan; cook onions, celery and carrots over medium heat, stirring occasionally until tender and onions are translucent, around 5 minutes.
Add mushrooms and cook stirring often, until mushroom liquid begins to evaporate - around 5 minutes.
Stir in stock and red wine, scraping up any brown bits on bottom. Add barley, tomato paste and bay leaf. Return beef and any juices to the pot, then bring to a boil. Reduce heat to low; cover and simmer until beef and barley are tender, about 1 hour. Discard bay leaf.