Beef, Barley And Mushroom Stew With Mashed Parsnips Recipe

Name: Beef, Barley And Mushroom Stew With Mashed Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lb beef chuck meat, cut into 1 inch pieces; 1/4 cup all-purpose flour; 2 tbsp olive oil; 1 1/2 tbsp butter; 2 None medium Spanish onions, finely chopped; 3 cloves garlic, minced; 1 None medium carrot, peeled, finely chopped; 1 stalk celery, trimmed, finely chopped; 4 sprigs fresh thyme, plus extra leaves to serve; 1 sprig fresh rosemary; 1 None bay leaf; 3.5 oz pearl barley; 2 cups beef stock; 1/2 cup dry white wine; 7 oz porcini mushrooms, quartered; 7 oz button mushrooms, quartered; 4 None medium parsnips, peeled, coarsely chopped; 3/4 cup hot milk; 2 cloves garlic, minced; 3 tbsp butter, softened

Servings: persons

2 1/4 lb beef chuck meat, cut into 1 inch pieces
1/4 cup all-purpose flour
2 tbsp olive oil
1 1/2 tbsp butter
2 None medium Spanish onions, finely chopped
3 cloves garlic, minced
1 None medium carrot, peeled, finely chopped
1 stalk celery, trimmed, finely chopped
4 sprigs fresh thyme, plus extra leaves to serve
1 sprig fresh rosemary
1 None bay leaf
3.5 oz pearl barley
2 cups beef stock
1/2 cup dry white wine
7 oz porcini mushrooms, quartered
7 oz button mushrooms, quartered
4 None medium parsnips, peeled, coarsely chopped
3/4 cup hot milk
2 cloves garlic, minced
3 tbsp butter, softened

1
Preheat oven to 325u00b0F.
2
Coat beef in flour, shaking off excess. Heat oil in a large Dutch oven over high heat. Cook beef, in batches, until browned all over. Remove from pan.
3
Add butter to pan and cook onions, garlic, carrot, celery and herbs, stirring, until vegetables soften. Add barley, stock, wine and 2 cups water. Bring to a boil then return beef to pan, cover and transfer to oven for 1 hour 30 mins.
4
Stir in mushrooms and cook, uncovered, in oven, for about 30 mins, or until beef and mushrooms are tender.
5
Meanwhile, to make the mashed parsnips, boil, steam or microwave parsnips until tender. Drain then mash milk until smooth. Stir in garlic and butter.
6
Serve stew with mashed parsnips. Sprinkle with fresh thyme, if desired.

948

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 1/4 lb beef chuck meat, cut into 1 inch pieces, 1/4 cup all-purpose flour, 2 tbsp olive oil, 1 1/2 tbsp butter, and more.

Yes, Beef, Barley And Mushroom Stew With Mashed Parsnips falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef, Barley And Mushroom Stew With Mashed Parsnips

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