Mid-Winter Beef and Barley Stew

These days, I can't ever tell from one day to the next if one evening will be freezing, or fairly balmy. Tonight, however, is blustery and chilly and calls for a cozy, hearty dish.

Ingredients

• 1 large white onion
• 2-3 carrots
• 5-6 ribs celery
• 2 cloves garlic
• 2 bay leaves
• 1lb stew beef cubed
• 4-5 tablespoons olive oil
• 6 cups beef broth
• 1.5 cups dry red wine
• 1 cup flour
• 1 cup pearled barley
• salt
• pepper
• 4 tablespoons Worcestershire sauce
• 4 tablespoons soy sauce

Method

(makes 4 servings, takes 3 hours)

To make relatively similar size pieces, roughly dice large onion; peel and coarsely chop carrots; chop celery. Mince garlic.

Rinse then dry cubed stew meat. In a large bowl, combine flour, 1tsp salt and 1tsp pepper. Stir to combine. Working in batches, coat cubed stew meat in flour mixture. 

In a large cast iron pot or dutch oven, heat olive oil on medium heat. When fragrant, work in batches to brown cubed meat on all sides. Avoid overcrowding. Remove from oil and set aside. 

Once all meat is browned, add all diced veggies (excepting garlic) to oil, adding additional oil if needed to get vegetables coated. Stir to coat, and add dashes of salt and pepper. Add garlic after one minute. Stir to continue cooking, or until onions are turning slightly translucent-- about 4-5 minutes. 

Add browned beef mixture to the pot, and add 1 cup dry red wine and enough beef broth to cover the vegetable and beef mixture, approximately 3 cups. Add 1 teaspoon of each salt and pepper and half of the Worcestershire sauce and soy sauces (2 tablespoons of each). Stir to combine. Bring mixture to a boil, and turn heat down to low. Simmer uncovered for 15-20 minutes, or until liquid mixture has reduced in the pot by about a third. 

Add 1 cup beef broth and remaining 1/2 cup dry red wine. Add additional tablespoons of salt and pepper, as well as remaining 2 tablespoons of Worcestershire and Soy sauces. Stir to combine, and bring up to boil, then lower heat to simmer. Simmer covered for an additional 1.5 hours, stirring every half hour to prevent sticking. 

Rinse 1 cup pearled barley in cool water and drain. Add to stew and add remaining cup beef broth. Stir, cover, and simmer for 45 minutes until barley is cooked through. Remove from heat and allow to cool slightly before serving.

Bon Appetit!