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Friday, March 30

Beef with mushrooms & barley

Mushrooms, dried, such as porcini
1 ounce
Water, boiling
2 cups +
1 cup
Butter, unsalted
2 tablespoons
Beef chuck, cut into 2-inch pieces
2 pounds
Onions, yellow, finely chopped
Garlic, minced
2 cloves
Mushrooms, fresh, preferably cremini, brushed clean, stems removed, and caps thinly sliced
1 pound
Beef broth
16 ounces
Pearl barley
½ cup
Carrots, finely chopped
Parsnips, peeled, finely chopped

Pepper, freshly ground

Dill, fresh, chopped
2 tablespoons

  1. Place dried mushrooms in a bowl, add boiling water, and let soak for 20 minutes.
  2. Strain through a fine-mesh sieve lined with a double layer of cheesecloth placed over a bowl.
  3. Rinse the mushrooms under cold running water, and then finely chop.
  4. Set the mushrooms and soaking liquid aside.
  1. In a large frying pan over medium-heat heat, melt butter.
  2. Working in batches, if necessary, add the beef.
  3. Turning frequently, brown the beef on all sides, about 10 minutes.
  4. Remove from the pan, and set aside.
  1. Add the onion to the pan, and sauté over medium-high heat until softened, about 3 to 5 minutes.
  2. Add the garlic, and cook for 1 minute.
  3. Stir in rehydrated mushrooms.
  4. Add fresh mushrooms, and sauté over medium heat until they start to brown, about 5 minutes.
  5. Stir in the mushroom soaking liquid and the broth.
  1. Preheat oven to 300°F.
  2. Transfer the beef to a Dutch oven.
  3. Add the mushroom mixture, and stir to combine.
  4. Cover and cook until the beef is tender, about 2 hours.
  5. Uncover, and stir in barley with 1 cup of boiling water.
  6. Cover, and cook for an hour.
  7. Uncover, and stir in carrots and parsnips.
  8. Cover, and cook until the beef and barley are tender, about 30 minutes longer.
  9. Season to taste with salt and pepper.
  1. Spoon into warmed bowls.
  2. Garnish with dill.
  3. Serve immediately.
Based on a recipe from Williams-Sonoma Essentials of Slow Cooking.

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