1 pound button or cremini mushrooms, quartered if small or 1/4 inch sliced
1 quart beef or chicken broth
3 cups water
2 teaspoons dried marjoram
1 cup pearly barley
1 cup roughly chopped carrot
3 cups celery root, peeled and chopped into 3/4- inch to 1- inch chunks
black pepper
about 1/2 cup sour cream (around 1 tablespoon sour cream per serving)
dill for garnish
Instructions
In a Dutch oven or other large, lidded pot, melt the butter
over medium- high heat. Add enough pieces of the beef to
sear in the pot without crowding. You will need to brown the
meat ins several batches. Salt the beef as it cooks, and set
aside browned pieces in a bowl.
When all the beef has browned, add the onions. As the
onions release some of their water, use a wooden spoon to
scrape any browned bits off the bottom of the pot. Sprinkle
a little salt over the onions as they cook. Lower the heat to
medium and cook the onions until they begin to brown, 5
to 6 minutes.
When the onions have lightly browned, mix in the
mushrooms and increase the heat to high. Cook the
mushrooms until the release their water, about 2 to 3
minutes.
Add the beef back to the pot and sprinkle with marjoram.
Add 1 cup of the stock and use the wooden spoon to
scrape and browned bits off the bottom of the pot. Add the
rest of the stock and water and bring to a simmer. Cover
the pot, lower the heat to low and simmer very gently for 1
hour.
Add the barley, celery root and carrots, stir well and recover
the pot. Simmer gently until the barley and celery root are
tender, between 40 minutes and an hour.
Ladle servings into bowls, then top with a dollop of sour
cream and a few sprigs of dill. Grind a little black pepper
over right before you serve. To eat, stir in the sour cream.
Originally Submitted
12/29/2012
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