Oven Beef and Barley Stew

Name: Oven Beef and Barley Stew
Cook time: 2 h
Total time: 2 h
Cuisine: European
Ingredients: 3 tablespoon olive oil; 2 - 2.5 pound beef or lamb stew meat; 2 strips bacon, coarsely chopped; 3 cloves garlic, thinly sliced; 3 tablespoon tomato paste; 1 cup dry red wine or 50%-less-sodium beef broth; 1 32 ounce box 50%-less-sodium beef broth; 1 - 2 tablespoon fresh thyme or rosemary, chopped; 0.75 teaspoon kosher salt; 0.75 teaspoon ground black pepper; 0.25 cup all-purpose flour; 0.5 cup regular barley, farro, or brown rice*; 4 carrots or parsnips, peeled and cut into 1- to 2-inch pieces, or 2 cups baby carrots; 2 cup sliced cremini or button mushrooms; 1 medium onion, cut into thin wedges; 1 cup frozen peas; 2 croissants, cut into 1/2-inch chunks; 2 tablespoon butter, melted; 2 cloves garlic, minced; 1 tablespoon finely chopped flat-leaf parsley

Instructions

Cook:2h

Although this looks like a traditional beef stew recipe, it's not made like one. While the beef braises in the oven, the carrots, mushrooms, and onions roast on a sheet pan alongside for a caramelized flavor.

Updated at: Fri, 22 Nov 2024 00:43:17 GMT