Beef barley stew with mushrooms and spinach is comfort food at its finest. Super easy to make -- takes about 45 minutes for the barley to get tender. The spinach is a refreshing addition. Drizzle with balsamic for a nice burst of flavor!
1 Pound flank steak (trimmed of excess fat and cut into bite-sized cubes)
2 Tablespoons olive oil
1 Medium onion (finely chopped)
2 Cloves garlic (minced)
2 Cups sliced mushrooms
2 Cups sliced carrots
4 Cups beef broth
1-2 Cups water
1 Cup pearl barley
2 bay leaves
salt and pepper to taste
3 Cups fresh spinach, chopped
balsamic vinegar (to drizzle on top just prior to serving)
I prefer to use flank steak when I make beef barley stew, but you could also use beef chuck cut into bite-sized cubes.
In a large pot, heat oil over medium-high heat.
Quickly brown steak -- this will take a couple minutes.
Add onions, garlic, mushrooms and carrots.
Saute until onions are tender (about 4 minutes).
Add beef broth, water, barley and bay leaves.
Bring to a boil then reduce heat and allow to simmer until barley is tender (about 45 minutes).
Remove bay leaves and discard.
Either stir spinach into stew just before serving or allow everyone to add to their own bowl at the table.
Ladle into bowls and drizzle with balsamic vinegar.