Recipe Revision 15.NOV.2025
This is a leftovers / pantry recipe
1.5 Qts Stock (6 cups)
0.5 C Barley
1/2 Lb. +/- Diced Beef
10-12 Oz sliced Mushrooms
1 C +/- diced Onion
1 C sliced Carrots
1/4 C Red Wine
2 cloves of Garlic
2-4 Tbs Butter
1-2 Tbs Olive Oil
1/2 tsp Thyme
1 tsp Smoked Paprika
1/2 tsp Salt
Pepper to taste (2-3 grinds)
Salt the Onions and sautee in butter / olive oil until tender,
add the garlic cook another minute and set aside
Sautee the Mushrooms, until browned, add thyme, half of red wine, cook down, set aside
Sautee the Beef adding oil as needed, sprinkle paprika and grind pepper
If using leftover beef, coat and warm. If using fresh beef, brown on all sides.
Add remainder of wine (deglaze) then set aside
Add Barley to heated pot, add Broth, Carrots and remaining ingredients.
Bring to boil, skim if needed. Reduce heat to low, cover and simmer for ~45 to 60 min.
It is done when the barley is fully plump.
seasoning needs more, needs to go in sooner.
carrots - need to go in later
onions and garlic - needs to be chopped finer
barley - needs more, do not rinse, starch thickens
Oh it is tasty but this is a work in progress. The first time was delicious but had too much barley an became a barley dish in beef sauce. They absorbed all the broth.
Beef 1 - 1.5 lbs leftover or fresh uncooked of meat
4 qts broth
3-4 large carrots - sliced coarsley
2 sm onions copped FINE
2 cloves garlic
1 Cup pearled Barley
8 oz pack of fresh button mushrooms, quartered
4 tbs olive oil divided
1/4 cup red wine
heat 1/2 oil
sear and brown beef on all sides on high heat, remove, and set aside 5 min
add remaining oil and spices and saute onions 10 min
add garlic sautee 2 min
deglaze pot with wine
add beef, broth, carrots, barley then bring to boil open, cover and simmer 20 min
add mushrooms, simmer 20 minutes.
serve
