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STAFF WRITERBarley usually can be found in the same section of the supermarket as the dried beans and lentils.
Braised Beef With Red Wine and Bacon
2 to 3 tablespoons vegetable oil
2 to 3 medium onions, finely diced
1/2 pound white or button mushrooms, cut into 1/2-inch pieces
3 tablespoons flour
2 cups red wine
2 cups water
1/4 pound uncooked bacon, diced
3 pounds stewing beef, preferably chuck, trimmed of visible fat and cut into bite-size pieces
1 teaspoon dried thyme
2 bay leaves
Salt
Freshly ground black pepper
11/2 cups frozen petite peas, defrosted
In a large pot over medium heat, heat 2 tablespoons of the oil. Add the onions and cook until they have softened and just start to brown, about 8 minutes. Add the mushrooms and cook for 5 more minutes. Add the flour and stir until blended. Add 1 cup of the wine and 2 cups of water and stir until smooth.
Meanwhile, in a large saute pan over medium heat, cook the bacon pieces until their fat is released and the pieces just start to brown. Using a slotted spoon, transfer the bacon to the pot with the onions. Set aside.
In the same pan used to cook the bacon pieces, increase the heat to medium-high and add enough of the beef cubes to fill the pan comfortably without crowding the pieces. Brown the meat, 4 to 5 minutes total, turning at least once, and transfer to a large bowl. Set aside. Repeat with the remaining pieces of meat, adding oil if needed.
In the same pan used to brown the beef, increase the heat to high. Add the remaining 1 cup of the wine to deglaze the pan, scraping up the browned bits of beef stuck to the pan.
Transfer this mixture, along with the browned beef and its accumulated juices, to the onion-bacon mixture. Add the thyme, bay leaves and salt and pepper to taste. The broth should cover the beef and vegetables; if it does not, add more water. Bring the stew to a simmer. Reduce the heat to low and cook gently, uncovered, until the meat is tender, about 21/2 hours, tasting and adjusting the seasonings after about 1 hour.
About 10 minutes before serving, add the peas and cook until they are warmed through. Discard the bay leaves. Serve hot, or let cool completely, cover tightly and refrigerate for up to 3 days or freeze for up to 3 months.
Makes 8 servings.
Nutritional information per serving: 398 calories, 34g protein, 11g carbohydrates, 20g fat, 70mg cholesterol, 6g saturated fat, 368mg sodium, 2g dietary fiber.
Mushroom, Barley and Beef Stew
4 to 5 tablespoons vegetable oil
1 medium onion, finely diced
2 carrots, peeled and cut into 1/2-inch chunks
2 stalks celery, cut into 1/2-inch chunks
1/2 pound white or button mushrooms, cut into 1/2-inch pieces
1 tablespoon double-concentrated tomato paste or 3 tablespoons regular tomato paste (see note)
3 pounds stewing beef, preferably chuck, trimmed of visible fat and cut into bite-size pieces
4 cups water, approximately
2 bay leaves
Salt
Freshly ground black pepper
3 cups low-sodium beef broth
1 cup barley (not quick cooking, see note)
In a large pot over medium heat, heat 2 tablespoons of the oil. Add the onions and cook until they have softened and just start to brown, about 8 minutes. Add the carrots and celery and cook an additional 3 to 4 minutes. Increase the heat to medium-high, add the mushrooms and cook for 3 to 4 minutes, then add the tomato paste.
Meanwhile, in a large saute pan over medium-high heat, add 2 tablespoons of the oil. Add enough of the beef cubes to fill the pan comfortably without crowding the pieces. Brown the meat, turning at least once, 4 to 5 minutes total, then transfer to a large bowl. Set aside. Repeat with the remaining pieces, adding more oil if needed.
In the same pan used to brown the meat, increase the heat to high. Add 1 cup of the water to deglaze the pan, scraping up all the browned bits of meat stuck to the pan. Transfer this mixture, along with the browned meat and its accumulated juices, to the pot with the vegetables. Add the bay leaves and salt and pepper to taste. Add the beef broth and the remaining 3 cups of water to more than cover the meat. The mixture should look soupy. Bring the broth to a simmer. Reduce the heat to low and cook gently, uncovered, for 13/4 hours.
Add the barley, stirring to combine, until it is heated through. Let the stew cook, uncovered, until the meat is tender and the barley is cooked, 45 to 60 minutes. Add salt and pepper to taste. Discard the bay leaves.
Serve hot, or let cool completely, then cover tightly and refrigerate for up to 3 days or freeze for up to 3 months. If reheating, it may be necessary to thin the stew with some water.
Makes 8 to 10 servings.
Nutritional information per serving: 302 calories, 26g protein, 19g carbohydrates, 14g fat, 48mg cholesterol, 3g saturated fat, 144mg sodium, 5g dietary fiber.