
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: 4-6 lots
Prep Time: 60 Minutes
Cook Time: 4 Hours
INGREDIENTS:
- 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)
DIRECTIONS:
NOTES:
- 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.

