Barley and Beef Stew

Here barley almost plays a supporting role, in a hearty meat-and-vegetable stew. Use any root vegetables you like here and serve with crusty bread. Other grains you can use: kasha, buckwheat groats, millet, or cracked wheat.

2 tablespoons extra virgin olive oil

1 pound beef chuck or round, trimmed of surface fat and cut into 1/2-inch cubes

Salt and freshly ground black pepper

1 large onion, chopped

3 cups chicken or beef stock or water

2 medium carrots, cut into chunks

2 celery stalks, roughly chopped

2 medium potatoes, preferably waxy, peeled and quartered

8 garlic cloves, peeled (optional)

2 cups sliced mushrooms, preferably an assortment, or 1 cup sliced button mushrooms and 1/2 cup dried porcini or other dried mushrooms, reconstituted in hot water to cover (optional)

1/3 cup pearled barley

1 teaspoon fresh thyme leaves or 1/2 teaspoon dried

Chopped fresh parsley or celery leaves for garnish

• Put the oil in a deep saucepan over medium-high heat. When hot, add the meat, sprinkle with salt and pepper, and cook until browned on all sides, about 10 minutes. Add the onion and cook until softened, about 5 minutes. Pour in the stock (if you used dried mushrooms, include their strained liquid and reduce the amount of stock or water accordingly). Bring to a boil, then turn the heat down so the mixture barely bubbles.
• Cover and cook for 30 minutes, stirring a couple times. Add the remaining ingredients except the parsley.
• Bring to a boil over medium-high heat, then lower the heat so the mixture barely bubbles. Cover and cook for about 30 minutes, stirring once or twice.
• The stew is done when everything is tender. Taste, adjust the seasoning, garnish, and serve.

MAKES: 4 servings

TIME: About 11/2 hours