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Beef And Barley Stew With Roasted Winter Vegetables

Ingredients

• 1/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 to 2 1/2 pounds boneless beef chuck roast, trimmed of excess fat and cut into 1-inch pieces
• 1/4 cup olive oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon dried thyme, crushed
• 1 14.5-ounce can beef broth
• 2 cups water
• 1 cup dry red wine
• 4 medium red or yellow potatoes, cut into 1-inch chunks
• 4 medium carrots, peeled and cut into 1-inch chunks
• 1/2 cup regular barley
• 2 tablespoons snipped parsley (optional)

Directions

1. Combine flour, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper.
2. Add meat.
3. Toss to coat.
4. In a Dutch oven heat 1 tablespoon of the oil over medium heat.
5. Add half of the meat and cook until brown, stirring occasionally.
6. Remove meat from Dutch oven.
7. Set aside.
8. Repeat with another 1 tablespoon of the oil and remaining meat.
9. Add onion, garlic, and thyme to Dutch oven and cook and stir for 3 minutes.
10. Add broth, stirring to scrape up any browned bits from bottom of the Dutch oven.
11. Add the water and wine.
12. Bring to boiling.
13. Reduce heat to low.
14. Simmer, covered, for 1 hour.
15. Meanwhile, preheat oven to 375 F.
16. In a shallow roasting pan combine potatoes and carrots.
17. Drizzle with the remaining 2 tablespoons olive oil.
18. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
19. Toss to coat.
20. Roast, uncovered, for 35 to 45 minutes, stirring once or twice.
21. Stir barley into beef mixture.
22. Cook 35 minutes more.
23. Stir in roasted vegetables.
24. Stir in parsley.

Attribution