Beef, Mushroom & Barley Stew {Plus my new Denby Cast Iron Casserole}
  • 1½ lbs cut beef for stew
  • flour for dusting
  • vegetable oil
  • 12 oz baby bella mushrooms, sliced
  • 3 carrots, peeled and cut into ~3/4 in pieces
  • ½ red onion, small dice
  • 2 garlic cloves, sliced
  • 14 oz can crushed tomatoes
  • 7 cups organic beef broth
  • 1½ tsp dried thyme
  • 1 bay leaf
  • ¾ cup barley
  • ¾ cup frozen peas
  • salt and pepper
  1. Heat up your pot oven medium high heat.
  2. Add the beef to a bowl and toss season with salt and pepper. Toss with just enough flour to lightly coat.
  3. Add a few Tbsp of vegetable oil to the pot. Brown the beef on the two largest sides and set aside in a bowl {cook in a few batches, you don't want to over crowd the pot}. Add oil if the pot becomes dry.
  4. Once all the beef is cooked and set aside, go ahead and add in the mushrooms. Cook out the moisture until the mushrooms become lightly golden.
  5. Add in the carrots, onion, garlic, thyme, bay leaf and a little salt and pepper. Cook for a few minutes until the garlic is fragrant.
  6. Add the beef back into the pot along with the beef broth and crushed tomatoes.
  7. Simmer with the lid on, on the lowest flame, for about 2 hours.
  8. Remove the lid and simmer for another hour and a half.
  9. Stir in the barley and cook for another 30 minutes until tender.
  10. Stir in the peas and cook just until the peas are heated through.
  11. Season with any additional salt and pepper to taste.
Recipe by LeMoine Family Kitchen at