Beef with Mushroom and Barley Stew

Original recipe: One Pot of the Day 365 recipes for every day of the year By: Kate McMillan I added my own notes in brackets. 

Number of Servings: 
Prep Time: 
60 Minutes
Cook Time: 
4 Hours
  • 1oz (30g) dried porcini mushrooms, (I used dried chanterelles)
  • 2 cups (500mL) boiling water
  • 2Tbsp unsalted butter
  • 2lb of beef chuck, cut into 2" pieces (I used stewing beef)
  • 2 yellow onions, finely chopped
  • 2 cloves of garlic, minced 1lb of small cremini mushroom or other fresh mushroom. (I used white mushrooms which were quite large, I quartered the largest of the bunch to help with the saute them)
  • 2 Cups (500mL) Beef broth, (I used Campbell's brand but you could go with either homemade or organic gluten free stuff if you need to)
  • 1/2 cup of (125g) of pearl barley, (I didn't think that was a lot but these bad boys expand when cooked so don't go overboard with adding more)
  • 3 carrots finely chopped
  • 2 parsnips peeled and finely chopped, (use small parsnips if you can, I used two very large parsnips which were over 1" in diameter at their thickest part and the stew took on a very parsnip-y floral taste and scent. When I do this recipe again I'm going to use larger carrots and use only 1 parsnip).
  • Salt and fresh ground pepper
  • 2Tbsp of chopped fresh dill, (I omitted this)
  1. Put the dried mushrooms in a bowl
  2. Add boiling water and soak for 20min.
  3. Line a sieve with a double-layer of cheese cloth and place of a bowl, drain the mushrooms.  Save the soaking liquid.
  4. Rinse the mushroom with cold water and chop finely.
  5. Preheat the oven to 300F (150C).
  6. In a large heavy pot, melt butter of medium-high heat (I used a medium sized roasting pan because I don't have a heavy pot).
  7. Working in batches, sear the beef in the butter, turning often, until browned on all sides, ~10min.
  8. Transfer to a plate. I found that I didn't have a lot of butter left in the pan so I added a bit more, this is likely due to the fact I used a roasting pan.
  9. Add onions and garlic saute until softened (5-7min).
  10. Stir in the rehydrated mushrooms.
  11. Add fresh mushrooms
  12. Reduce the heat to medium, saute for another 5 min until they start to brown and release their liquid. (I added another Tbsp more butter because the pan was looking a bit dry and I didn't want the mushrooms to stick to the pan).
  13. Stir in the mushroom liquid and the beef broth.
  14. Return the beef to the pot, I made sure all the drippings went into the pot as well.
  15. Cover the pot and place into the oven and cook for 2hrs.
  16. Stir in the barley and 1-Cup (250mL) of water into the pot and continue cooking for 1-hr.
  17. Stir in the carrots and parsnips, cover and cook until the barley, carrots and parsnips are tender, about 30min.
  18. Season with Salt and pepper. Garnish with Dill and enjoy.
  • The beef and mushrooms are so meaty and tender, combined with the barley which is a bit chewy, it's a real treat to eat.
  • This is an amazing comfort meal. I'd love to try this using a variety bag of dried mushrooms next time.
  • I thought I was going to run out of room in the roasting pan because the white mushrooms were so large but they shrunk down nicely
  • This recipe is time consuming but it's worth it, prep it early in the day and let the house fill with the aromas.
  • The stew tastes even better the second and third day as leftovers.
  • Ok, it will take about 3.5hrs total to cook and the prep time really depends on how organized you are. :)
  • I did this recipe in a roasting pan which might explain why I had to keep adding butter to saute the onion, mushrooms and garlic.
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