Mushroom, Beef and Barley Stew

I’m going for deep, rich, earthy flavor today. Three levels of mushroom flavor, caramelized beef, two types of onions and a long, slow cook make this wonderful and a perfect comfort dish. Plus, it is a one-pot dish-can’t beat that.

Ingredients (easily serves 6):

Salt and pepper to taste (use throughout the recipe, as you wish)

½ ounce (1 small package) dried shitake mushrooms

1 cup hot tap water

2 teaspoons olive oil

1 pound beef chuck steak, cut into bite-size cubes, with visible fat removed

1 beef bone for soup

3 cups sliced cremini mushrooms

½ cup sliced leeks

4 cups beef broth

1 teaspoon beef base (optional, but awesome-‘Better than Bouillon’® is fantastic)

1 teaspoon mushroom base (optional, but again awesome—mine is the ‘Better than Bouillon’® brand)

1 teaspoon dried thyme, more or less

½ teaspoon dried rosemary, more or less

1 cup medium barley

1 cup water

1 good swig of Marsala Wine (optional)

½ pound frozen pearl onions, thawed

Directions: Place the dried shitakes in the hot water and let steep until the mushrooms have reconstituted (about 30 minutes). Heat the oil over medium high heat in a Dutch oven. Season the beef with salt and pepper and toss in the pot, along with the beef bone. Brown the meat and then remove to a plate. You may want to brown the meat in two batches so you don’t crowd the pan. Reduce the heat to medium, add in about ¼ cup of the broth (or even water or some of the Marsala you will be using later-you just want some liquid to help stir up the browned bits on the bottom) and toss the cremini mushrooms and leeks in the pan. Cook until they are soft and starting to caramelize, stirring often. Add the meat back in and stir. Add the broth, beef and mushroom bases, thyme and rosemary. Remove the shitakes from the soaking liquid (save that liquid) and chop. Toss them into the pot, along with the soaking liquid, being careful to stop pouring that liquid before the sediment on the bottom is added. Bring the pot to a boil; reduce to a simmer and let cook on low for 2 hours, stirring often. Add in the barley, water, pearl onions and wine, if using and stir. Cook for another hour, stirring and checking the seasoning along the way. Depending on how thick you like your stew, you may even want a little more water stirred in.  Discard the bone and serve hot.