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Beef, Mushroom, and Barley Stew Recipe

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This recipe for Beef, Mushroom, and Barley Stew, by , is from The Bennett Family Cookbook - 2007, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marty & Jennie Bennett
Added: Thursday, October 12, 2006

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. beef tenderloin tips, cut into 1/2-inch pieces
1/4 tsp. salt
1/4 tsp. ground black pepper
2 tbsp. all-purpose flour
1 tbsp. olive oil
2 tbsp. Worcestershire sauce
1 cup thinly sliced carrots
1 cup chopped shallots
1 clove garlic, minced
8 oz. mushrooms, quartered
1 cup fat-free, reduced-sodium beef broth
1 tsp. dried rosemary, crushed
1 can (14 1/2 oz.) diced tomatoes, with their juices
1 bay leaf
1 cup pearl barley
1 can (14 oz.) quartered artichoke hearts, drained

Directions:
Directions:
Sprinkle the beef with salt and pepper and mix in flour. Heat the oil in a large skillet or stock pot, add the beef and cook for 4 minutes, Make sure you brown all sides of the meat. Remove from skillet/pot.

Reduce the heat to medium, stir in the Worcestershire sauce and 2 T of water, and cook for 1 minute, scraping the pot to loosen any browned bits. Add the carrots, shallots, garlic, and mushrooms, and sauté for 3 minutes.

Return the beef to the pot and stir in the broth, rosemary, tomatoes, and bay leaf, and bring to a boil. Add 2 1/2 cups of water, the barley, and artichokes. Bring to a boil, cover, reduce the heat, and simmer for 50 minutes or until the barley is tender. Discard the bay leaf before serving.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
When I came across this recipe we did not know if we would like it because of the fat-free, reduced-sodium beef broth but we made it and it has become one of our favorite stews.

 

 

 

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