beef and mushroom barley stew

I love me some stew. 
But I am usually more of a chicken or veggie stew kind of gal.  I rarely make beef stew.
This is the exception.
Meaty bits of lean beef, chewy kernels of barley and the lovely taste and texture of mushrooms make this stew absolutely fabulous. 
And, get ready for this....it's low fat!  If you get lean stewing beef, (or even leftover steak works great!) it really becomes quite healthy for you!  Filled with nutrients too! 
But, come on, that's not why we are making stew is it?
So, take another look at the picture above and get in the kitchen.


Beef and Mushroom Barley Stew

Serves 6.

3/4 -1 pound lean beef stewing meat, cut into 1/2 - 1" chunks
2 tablespoons olive oil
Salt and pepper
1 medium yellow onion
8 ounces button mushrooms
2 medium carrots
2 cloves garlic
6 cups beef stock
1 14.5 ounce can of diced tomatoes
1/2 cup hulled barley
3 sprigs of thyme

Season the beef with salt and pepper.

Heat the olive oil in a large, heavy bottomed, Dutch oven and brown the meat, until browned all over, in batches, if necessary.

When it looks like this, you know it's ready!

Transfer beef to a paper towel-lined plate and set aside.
Dice all the veggies and saute in the Dutch oven until softened and lightly browned.

Add the stock, tomatoes, browned meat, barley, and thyme and bring to a boil. 

Reduce to heat to low, cover, and simmer until the barley is cooked and the meat is tender, about an hour.  Taste and season with salt and pepper.
Ladle into bowls and enjoy!