Beef Barley Stew

1/4 lb apple-smoked bacon, diced
2 lb chuck beef stew, cut into 2/1-inch pieces
1/3 cup barely
10 oz fresh mushrooms, thickly sliced
1 lb pkg frozen pearl onions, defrosted
1 large parsnip, peeled and cut into 1/4-inch matchsticks
2 cups very small baby carrots
1 tsp dried rosemary, crushed
3 cloves garlic, thinly sliced
1 cup white wine
1 cup red wine

Preheat oven to 375F.  Heat a bit of canola oil in a large Dutch oven. Brown the bacon and remove with a slotted spoon to a large bowl when cooked.  Brown the beef in the Dutch oven, in at least two batches, so you don't crowd the beef in the pot.  Set the beef aside in the bowl with the bacon after it is browned.  Next, toss the pearl onions into the Dutch oven and allow them to brown, about 5 minutes.  Add the parsnips and carrots to the onions and cook another 8-10 minutes, to soften and sweeten a bit. Add the garlic and rosemary and allow to cook another minute or two.

 

While the veggies are cooking, sauté the mushrooms in a large skillet over high heat in a bit of olive oil. Allow them to release their liquid, and to brown a bit, about 10 minutes.

Now add the wines to the veggies and bring to a boil.  Add the meat, mushrooms and barley to the Dutch oven.  Add a bit of water if necessary, to just about cover the beef stew. Season with salt and pepper and return to a boil.  Stir the stew, cover the Dutch oven and place in the oven.  Cook an hour.  Check the stew and add a bit of water if necessary.  Stir the stew, re-cover and cook another hour in the oven.  Check the stew again; the beef should be very soft and split apart with a fork.  If not, cook another 30 minutes or so.

Serves 6.