Original recipe: One Pot of the Day 365 recipes for every day of the year By: Kate McMillan I added my own notes in brackets.
Number of Servings:
- 1oz (30g) dried porcini mushrooms, (I used dried chanterelles)
- 2 cups (500mL) boiling water
- 2Tbsp unsalted butter
- 2lb of beef chuck, cut into 2" pieces (I used stewing beef)
- 2 yellow onions, finely chopped
- 2 cloves of garlic, minced 1lb of small cremini mushroom or other fresh mushroom. (I used white mushrooms which were quite large, I quartered the largest of the bunch to help with the saute them)
- 2 Cups (500mL) Beef broth, (I used Campbell's brand but you could go with either homemade or organic gluten free stuff if you need to)
- 1/2 cup of (125g) of pearl barley, (I didn't think that was a lot but these bad boys expand when cooked so don't go overboard with adding more)
- 3 carrots finely chopped
- 2 parsnips peeled and finely chopped, (use small parsnips if you can, I used two very large parsnips which were over 1" in diameter at their thickest part and the stew took on a very parsnip-y floral taste and scent. When I do this recipe again I'm going to use larger carrots and use only 1 parsnip).
- Salt and fresh ground pepper
- 2Tbsp of chopped fresh dill, (I omitted this)
- Put the dried mushrooms in a bowl
- Add boiling water and soak for 20min.
- Line a sieve with a double-layer of cheese cloth and place of a bowl, drain the mushrooms. Save the soaking liquid.
- Rinse the mushroom with cold water and chop finely.
- Preheat the oven to 300F (150C).
- In a large heavy pot, melt butter of medium-high heat (I used a medium sized roasting pan because I don't have a heavy pot).
- Working in batches, sear the beef in the butter, turning often, until browned on all sides, ~10min.
- Transfer to a plate. I found that I didn't have a lot of butter left in the pan so I added a bit more, this is likely due to the fact I used a roasting pan.
- Add onions and garlic saute until softened (5-7min).
- Stir in the rehydrated mushrooms.
- Add fresh mushrooms
- Reduce the heat to medium, saute for another 5 min until they start to brown and release their liquid. (I added another Tbsp more butter because the pan was looking a bit dry and I didn't want the mushrooms to stick to the pan).
- Stir in the mushroom liquid and the beef broth.
- Return the beef to the pot, I made sure all the drippings went into the pot as well.
- Cover the pot and place into the oven and cook for 2hrs.
- Stir in the barley and 1-Cup (250mL) of water into the pot and continue cooking for 1-hr.
- Stir in the carrots and parsnips, cover and cook until the barley, carrots and parsnips are tender, about 30min.
- Season with Salt and pepper. Garnish with Dill and enjoy.
- The beef and mushrooms are so meaty and tender, combined with the barley which is a bit chewy, it's a real treat to eat.
- This is an amazing comfort meal. I'd love to try this using a variety bag of dried mushrooms next time.
- I thought I was going to run out of room in the roasting pan because the white mushrooms were so large but they shrunk down nicely
- This recipe is time consuming but it's worth it, prep it early in the day and let the house fill with the aromas.
- The stew tastes even better the second and third day as leftovers.
- Ok, it will take about 3.5hrs total to cook and the prep time really depends on how organized you are. :)
- I did this recipe in a roasting pan which might explain why I had to keep adding butter to saute the onion, mushrooms and garlic.