Monday, January 13, 2014

Beef stew w/fresh kale, Portobello mushrooms, and barley, in red wine reduction sauce

Saw this recipe and want to try it.  I'll let you know how it turns out.

Beef stew w/fresh kale, Portobello mushrooms, and barley, in red wine reduction sauce

Ingredients:
Beef for stew, large bunch of kale, Portobello mushrooms, pearl barley, yellow onion, garlic, fresh rosemary, fresh thyme, Spanish extra virgin olive oil, Danish butter, dry red wine.

Preparation:
Soak barley at least 1 hour in water (overnight is best), Pat beef pieces as dry as possible and then season with sea salt and freshly ground black pepper. Let this sit for an hour as well. In the meantime slice mushrooms, chop onion, kale, and garlic. In a 3 qt non stick sauce pan melt some butter. Sauté mushrooms until they begin to “sweat”. Drain barley and add to mushrooms. Add some red wine to mushrooms/barley and bring to a simmer. Add kale and bring back to simmer. Add rosemary and thyme. Keep simmering and adding more wine as liquid reduces. This should simmer at least 45 min (keep adding wine) until barley and kale are soft. Near the end of these 45 minutes you can start to prepare the beef. In a large stainless steel frying/sauté pan, melt some butter and olive oil. Fry meat on high heat until very well browned. If meat “sweats” pour off liquid and add it to mushrooms/kale/barley. You may need to add more olive oil to meat. You want a “fond” (brown coating on pan) to develop (that is why you are not using a non stick pan for this). Next add chopped onions, turn down heat, and sauté until onions are browned. Add the mushroom/kale/barley to the pan with the meat. Add more red wine if you need more liquid. Bring to a boil, then turn heat down to a simmer and add garlic. Cover pan and cook 20-30 minutes to deglaze pan (dissolve the fond) and to let flavors set.






Beef stew w/fresh kale, Portobello mushrooms, and barley, in red wine reduction sauce
Ingredients:
Beef for stew, large bunch of kale, Portobello mushrooms, pearl barley, yellow onion, garlic,
fresh rosemary, fresh thyme, Spanish extra virgin olive oil, Danish butter, dry red wine.
Preparation:
Soak barley at least 1 hour in water (overnight is best), Pat beef pieces as dry as possible and
then season with sea salt and freshly ground black pepper. Let this sit for an hour as well. In the
meantime slice mushrooms, chop onion, kale, and garlic. In a 3 qt non stick sauce pan melt some
butter. Sauté mushrooms until they begin to “sweat”. Drain barley and add to mushrooms. Add
some red wine to mushrooms/barley and bring to a simmer. Add kale and bring back to simmer.
Add rosemary and thyme. Keep simmering and adding more wine as liquid reduces. This should
simmer at least 45 min (keep adding wine) until barley and kale are soft. Near the end of these 45
minutes you can start to prepare the beef. In a large stainless steel frying/sauté pan, melt some
butter and olive oil. Fry meat on high heat until very well browned. If meat “sweats” pour off
liquid and add it to mushrooms/kale/barley. You may need to add more olive oil to meat. You
want a “fond” (brown coating on pan) to develop (that is why you are not using a non stick pan
for this). Next add chopped onions, turn down heat, and sauté until onions are browned. Add the
mushroom/kale/barley to the pan with the meat. Add more red wine if you need more liquid.
Bring to a boil, then turn heat down to a simmer and add garlic. Cover pan and cook 20-30
minutes to deglaze pan (dissolve the fond) and to let flavors set.
Beef stew w/fresh kale, Portobello mushrooms, and barley, in red wine reduction sauce
Ingredients:
Beef for stew, large bunch of kale, Portobello mushrooms, pearl barley, yellow onion, garlic,
fresh rosemary, fresh thyme, Spanish extra virgin olive oil, Danish butter, dry red wine.
Preparation:
Soak barley at least 1 hour in water (overnight is best), Pat beef pieces as dry as possible and
then season with sea salt and freshly ground black pepper. Let this sit for an hour as well. In the
meantime slice mushrooms, chop onion, kale, and garlic. In a 3 qt non stick sauce pan melt some
butter. Sauté mushrooms until they begin to “sweat”. Drain barley and add to mushrooms. Add
some red wine to mushrooms/barley and bring to a simmer. Add kale and bring back to simmer.
Add rosemary and thyme. Keep simmering and adding more wine as liquid reduces. This should
simmer at least 45 min (keep adding wine) until barley and kale are soft. Near the end of these 45
minutes you can start to prepare the beef. In a large stainless steel frying/sauté pan, melt some
butter and olive oil. Fry meat on high heat until very well browned. If meat “sweats” pour off
liquid and add it to mushrooms/kale/barley. You may need to add more olive oil to meat. You
want a “fond” (brown coating on pan) to develop (that is why you are not using a non stick pan
for this). Next add chopped onions, turn down heat, and sauté until onions are browned. Add the
mushroom/kale/barley to the pan with the meat. Add more red wine if you need more liquid.
Bring to a boil, then turn heat down to a simmer and add garlic. Cover pan and cook 20-30
minutes to deglaze pan (dissolve the fond) and to let flavors set.

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