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This is a very hearty stew, but the subtle wine with portobello mushrooms, thyme and bay leaves make it special enough to serve to company. Diane Werner
Nutritional Facts 1 serving (1 cup) equals 209 calories, 6 g fat (2 g saturated fat), 35 mg cholesterol, 541 mg sodium, 21 g carbohydrate, 4 g fiber, 14 g protein.
Originally published as Beef Barley Stew in Test Kitchen Favorites 2004 , p96
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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Reviewed on Jan. 18, 2011 by kodak853
My family did not go for this recipe. I did change it up a little and used a crockpot, didn't want to be tied to the stove all day. The vinegar was over powering, I used 1 1/2 Tablespoons.
Reviewed on Nov. 05, 2009 by BlazinBennie
I made this stew on a cool fall evening for my husband and myself and we both loved it! I was happy it made enough for leftovers. The meat was so tender and the vegetables were perfect. The wine and vinegar added a wonderful flavor. My husband said it was the best beef stew he ever had!
Reviewed on Jan. 30, 2008 by Marilyn N. Ullrich
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