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Ingredients
- 1 (pound) beef stew meat, cut into 1/2 inch pieces
- 1 (tablespoon) olive oil
- 2 (cup) carrots, sliced
- 1 (cup) onion, chopped
- 1 (cup) celery, sliced
- 2 garlic cloves, minced
- 2 (cup) baby portobello mushrooms, sliced
- 14.5 (ounce) can stewed tomatoes
- 1 (cup) water
- 1 (cup) dry red wine
- 1 (cup) beef broth
- 2 bay leaves
- 1 (teaspoon) salt
- 3/4 (teaspoon) dried thyme
- 1/4 (teaspoon) pepper
- 1/3 (cup) uncooked medium pearl barley
- 1/4 (cup) all-purpose flour
- 1/3 (cup) cold water
- 1 (tablespoon) balsamic vinegar
- Minced fresh parsley
Directions
- In a Dutch oven, cook beef until no longer pink. Add the carrots, onion, celery and garlic; cook for 5 minutes. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
- Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.
- Combine flour and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaves. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley
Nutrition Information
This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.
amount per serving
- Calories
- 122
- Total Fat
- 5g
- Saturated Fat
- 1g
- Cholesterol
- 13mg
- Sodium
- 704mg
- Carbohydrate
- 9g
- Dietary Fiber
- 1g
- Sugars
- 2g
- Protein
- 6g
- Vitamin A
- 5%
- Vitamin C
- 5%
- Calcium
- 2%
- Iron
- 6%
- Potassium
- 181mg
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