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Beef and Barley Stew with Mushrooms
Beef and Barley Stew with Mushrooms
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Prep Time:
15 minutes
Cook Time:
150 minutes
Total Time:
165 minutes
Savory beef and barley stew with mushrooms and roots. Ideal for chilly days!
Ingredients:
  • 2 Tbsp unsalted butter
  • 2-3 pounds beef chuck, cut into chunks
  • Salt
  • 3 cups chopped onions
  • 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 pearl 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 Tbsp sour cream per serving)
  • Dill for garnish
Instructions:
  • In a large, thick-bottomed pot over medium-high heat, melt butter. Sear the beef in batches without crowding, salting as you cook. Transfer browned meat to a bowl.
  • Cook the onions with the beef until they start to caramelize, using a wooden spoon to scrape up any flavorful bits stuck to the pot. Season with a pinch of salt and continue cooking over medium heat for 5-6 minutes.
  • Add the mushrooms to the pan once the onions are lightly browned. Increase the heat to high and cook the mushrooms until they release their water, which should take about 2-3 minutes.
  • Return the beef to the pot, sprinkle with marjoram, and pour in 1 cup of the stock. Use a wooden spoon to scrape off any browned bits from the bottom. Add the remaining stock and water, bring to a gentle simmer, cover, and cook on low heat for 1 hour.
  • Add barley, celery root, and carrots to the pot, stir gently, cover, and simmer until barley and celery root are tender, 40 minutes to 1 hour.
  • Garnish with sour cream and dill by adding a dollop of sour cream and a few sprigs of dill on top. Before serving, sprinkle with freshly ground black pepper and stir in the sour cream to enjoy. Serve in bowls.

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