- Stew Beef, about 2 pounds
- Celery, 4 or 5 ribs
- Sweet Onion, 1 medium
- Carrots, 4 or 5
- Garlic, 3 or 4 cloves
- Parsley, 1/3 cup snipped
- Rosemary, a tablespoon or two, snipped
- Red Wine, about a cup
- Beef Stock, a couple of quarts
- Pearled Barley, about a cup
- Vegetable Oil, 3 or 4 tablespoons
Slice the celery, onion and carrots.
Crush the garlic and remove the peel.
Snip the herbs.
In a large, heavy stockpot, heat the oil over medium-high heat. Add the beef and season with salt and pepper. Cook, stirring occasionally, until it’s nice and brown.
You might have to do this in batches to avoid overcrowding the pot. If it’s too crowded, it won’t get nice and nearly-crispy browned.
Add the onion, garlic and herbs and cook for a few more minutes, until the onion softens and begins to brown.
Pour in the wine and stir up all the browned goodness from the bottom of the pot.
Reduce the heat to medium low and simmer until the wine is reduced by about half.
Stir in the carrots and celery then add the stock, enough to just cover the entire mixture. Bring it to a nice low simmer and let it cook for about 45 minutes to an hour.
Add a little more stock if needed to cover the whole mixture and stir in the barley. Cook at a nice low boil for another 45 minutes or so, or until the barley is tender.