Ingredients
(No Dietary Restrictions Version) Takes at least 2 hrs to make
- 2 lb Roast (cut into 1″ cubes) (I use Chuck Roast, but you can pick your fav)
- Yellow / Sweet Onion (roughly chopped or sliced) (you can sub for your fav type of onion, or even leaks)
- 2 Large Carrots (cut into 1/4″-ish rounds)
- 1 Bunch Celery (roughly chopped, no need to de-string)
- 16 oz Baby Bella Mushrooms (sliced)
- 1.5 lb Baby Potato Medley (cut in half)
- 1 cup Central Market Barley Lentils & Split Peas Quick Grains
- 32 oz Beef Broth – Unsalted
- 1 cup Water
- Sauvignon Blanc / Cabernet Savignon (your choice and measure with your heart – 190 mL or a whole bottle, bb)
- Fresh Garlic (measure with your heart – 3 clove minimum)
- Dried Thyme (1 Tbsp minimum)
- 2 Tbsp Salt
- 1-2 Tbsp Ground Black Pepper
- 1-2 Tbsp Ground Coriander
- 2 tsp Dried Rosemary
- 3 Tbsp Extra Virgin Olive Oil (or cooking oil of choice)
Recommended Utensils & Equipment
- Metal Tongs
- Big Spoon
- Cast Iron Dutch Oven Pot with Lid
- 2 Cutting Boards (one for meat, one for veggies)
- Fish Knife (cuts meat like butter)
- Vegetable Knife
- Large Freezer Bag
- Large Bowl
- Medium Bowl
Instructions
- Prep ingredients: Cube the beef, chop the veggies, measure the spices
- Pre-heat the Dutch Oven: Once you have your beef cubed, place the Dutch Oven on your stovetop burner, and heat it to medium high.
- Prep the Meat: In your large freezer baggie, place half the spice mixture, add your cubed roast meat, then zip the bag, and mush it all around (massaging the spices evenly around the beef).
- Brown the Meat: Add a tablespoon of cooking oil to the pot, and watch it change consistency. Add the beef into the pot in batches (adding oil between batches) so there is a single layer of meat each time. Flip the beef periodically to brown it on all sides (it will not be cooked all the way through, this is what we want at this stage), and place in the Large Bowl to set it aside. There will be “frond” on the bottom of the pan – this is great, we want this, leave it in the pan and never fear.
- Cook the Veggies: Add any remaining olive oil to the pan, and toss in your onions first, stirring periodically while they change color, then add the carrots and celery, stirring until the celery is softer. Mushrooms next, watch them change color. Mix in the rest of your spice blend.
- Add the Barley Mix & Meat: At this stage, once all the veggies are a little softer, we want to add the meat back to the pot and add the cup of barley mix, stirring in the meat so it’s evenly distributed throughout the mix of veggies.
- Add Liquids + Bring to Boil: At this stage, we want to add the beef broth, wine, and water (as needed), and bring the heat back up until it begins to get a gentle, rolling boil.
- TURN IT DOWN & LEAVE IT ALONE: Once we have a rolling boil, we want to stir it only occasionally, for the first 30 minutes. Careful not to let it boil over.
- Add the Potatoes & WALK AWAY: At the 30 minute mark, you can add the halved baby potatoes, cover, and walk tf away for another 20-30 minutes.
- Eat & Enjoy: Add your favorite toppings, a splash of cream, and dig in.
Sarah Wingfield 