Ingredients
- 1 pound beef stew meat, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 2 cups sliced carrots
- 1 cup chopped onion
- 1 cup sliced celery
- 2 to 3 garlic cloves, minced
- 2 cups sliced baby portobello mushrooms
- 1 can (14-1/2 ounces) 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 to 2 tablespoons balsamic vinegar
- Minced fresh parsley, optional
Reviews
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.
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!