Red Wine Beef Barley Stew

Serves 6

Ingredients

  • 1 tablespoon olive oil
  • 1 pound boneless, beef stew meat, cut into 1-inch chunks
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 1/2 cups onions, sliced
  • 1 1/4 cups brown stock
  • 1 1/2 cups canned diced tomatoes
  • 1/2 cup red wine
  • 1 cup California Black Ripe Olives, halved
  • 3/4 cup pearl barley
  • 1 1/4 cups green beans, cut and blanched

Directions

  1. Heat oil in a large saucepot over medium high heat.
  2. Add beef, season with salt and pepper and sauté until brown on all sides for 4-5 minutes, stirring occasionally.
  3. Add onions and continue cooking for 5-6 minutes until soft and golden.
  4. Pour in 1 cup of stock, tomatoes and red wine and bring to a boil.
  5. Turn heat down to simmer, cover and cook for 45 minutes.
  6. Uncover, stir in remaining stock, California Ripe Olives and barley, cover and cook for 45 more minutes.
  7. Uncover, stir in green beans and cook for 10 more minutes. Serve hot.*Serving suggestion: Sprinkle with chopped fresh herbs before serving.