Sunnys Beef and Barley Stew with Crusty Pepper Bread
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 pounds USDA choice beef chuck, cut into 1-inch cubes
- Salt and freshly ground black pepper
- 1/2 cup baby-cut carrots, sliced into 1/4-inch discs
- 1 parsnip, peeled and chopped
- 1 stalk celery, trimmed and chopped
- 1/2 cup chopped onions
- 1/2 teaspoon dried thyme
- 1/2 teaspoon Hungarian paprika
- 2 cups dry red wine, such as shiraz
- 1 or 2 bay leaves
- 4 cups beef broth
- 1 cup pearled barley
- Chopped parsley, for garnish
- Crusty Pepper Bread, for serving
- Half a French baguette, cut diagonally into 1-inch slices
- 6 to 8 tablespoons olive oil
- Salt and coarsely ground black pepper
Instructions
Sunny's Beef and Barley Stew with Crusty Pepper Bread serves 6 original recipe by Food Network.
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