Savory Barley and Beef Stew

Ingredients 0/17

Directions

Season the beef with salt and pepper, then toss it in some flour, shaking off any extra. Heat the oil in a large, heavy pot or Dutch oven over medium-high heat. Brown the beef on all sides, then use a slotted spoon to take it out and set it aside. Next, add the onion, cabbage, celery, carrots, and garlic to the pot. Cook everything together, stirring occasionally, until the carrots start to soften and the onions look clear—about 10 minutes. Add the mushrooms, rosemary, thyme, and barley, stirring it all in. Then, put the beef back into the pot and cook for another few minutes to combine the flavors. Pour in the water, beer, and beef bouillon, and bring everything to a boil. Once boiling, cover the pot, lower the heat, and let it simmer gently for about an hour and a half, until the beef and barley are tender. Finally, stir in the brown sugar and vinegar, and let the stew simmer uncovered for another 10 to 15 minutes to let the flavors meld.