Beefy Mushroom and Barley Stew
| Yield: | 6 Servings |
| Categories: | Beef, Barley, Soups |
| 1/2 | lb | Beef stew meat; 1/2-inch cubes |
| 1/2 | ts | Salt |
| 1/4 | ts | Black pepper |
| 2 | tb | All-purpose flour |
| 1 | tb | Olive oil |
| 2 | tb | Worcestershire sauce |
| 2 | tb | Water |
| 1 | c | Thinly diced carrot |
| 1 | c | Chopped shallots |
| 1 | Clove garlic; minced | |
| 8 | oz | Mushrooms; quartered |
| 1 | c | No-salt-added beef broth |
| 1 | ts | Dried rosemary; crushed |
| 14 1/2 | oz | Diced tomatoes; canned; with liquid |
| 1 | Bay leaf | |
| 2 1/2 | c | Water |
| 1 | c | Uncooked pearl barley |
| 14 | oz | Artichoke hearts; quartered; drained |
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