• 6servings
  • 318calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/2 cup dried porcini mushrooms (about 1/4 ounce)

  2. 1 cup boiling water

  3. Cooking spray

  4. 3 1/2 cups sliced cremini mushrooms (about 8 ounces)

  5. 1 1/2 cups chopped onion (about 1 medium)

  6. 1/2 cup finely chopped carrot (about 1 medium)

  7. 1/2 cup finely chopped celery

  8. 1/2 cup finely chopped parsnip (about 1 small)

  9. 2 garlic cloves, minced

  10. 1 tablespoon olive oil

  11. 12 ounces lean beef stew meat, cut into bite-sized pieces

  12. 6 cups less-sodium beef broth, divided

  13. 2 cups water

  14. 1/2 teaspoon salt

  15. 1/4 teaspoon freshly ground black pepper

  16. 2 thyme sprigs

  17. 1 cup uncooked barley

  18. 2 tablespoons chopped fresh parsley

Instructions Jump to Ingredients ↑

  1. Place the porcini mushrooms in a medium bowl; cover with boiling water. Cover and let stand 30 minutes or until tender. Drain mushrooms in a colander over a bowl, reserving liquid. Chop mushrooms; set aside.

  2. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add cremini mushrooms and chopped onion; sauté 10 minutes or until lightly browned. Spoon onion mixture into a medium bowl. Recoat pan with cooking spray. Add chopped carrot, celery, parsnip, and minced garlic; sauté 4 minutes or until lightly browned. Add carrot mixture to onion mixture in a bowl.

  3. Heat oil in pan over medium-high heat. Add beef; cook 3 minutes, browning on all sides. Add 1 cup broth to pan, scraping pan to loosen browned bits. Add remaining 5 cups broth, chopped porcini, porcini liquid, onion mixture, 2 cups water, salt, pepper, and thyme. Bring to a boil; cover, reduce heat to medium-low, and simmer 1 hour or until beef is just tender.

  4. Discard thyme sprigs. Stir in barley; cover and cook 30 minutes or until barley is al dente. Uncover and cook an additional 15 minutes. Remove from heat; sprinkle with parsley.


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