Beef and Barley Stew - modified from Martha Stewart Living Magazine
2 Tbs olive oil plus 2 Tbs butter
1 pound London Broil, 3/4 inch pieces
salt and pepper
1 large onion, chopped
4 medium carrots, chopped
8 oz sliced button mushrooms
2 Tablespoons minced garlic (4-5 cloves)
2 Tbs tomato paste
1/2 cup sherry
4 cups chicken stock
3 cups water
1 cup pearl barley
pinch of nutmeg
1-2 cups fresh spinach leaves
Heat 1 Tbs plus 1 tsp oil in a large pot over medium-high heat
Season beef with salt and pepper and brown on all sides
Transfer to a plate
Reduce heat to medium and add remaining oil and the butter
Cook the onion, carrot, and mushrooms until golden - stir occasionally so they stick to the bottom of the pan (15 minutes)
Add garlic and tomato paste and cook until caramelized, about 2 minutes
Remove from heat and add sherry
Return to heat, bring to a boil and scrape up the brown goodies from the bottom o the pan
Continue to cook down until the liquid has reduced by about half - 5 minutes-ish
Add the beef and 2 cups of water. Bring to a boil, lower the heat to low and simmer, covered, for 1 hour. Stir occasionally. Add more water if it gets too dry.
Add barley and cook covered for 10 minutes, then uncover the pit and cook until the barley and beef are tender. This takes about 20-30 minutes. Stir in the spinach.
Serve in a big bowl curled up in bed with a good book, a cute movie...or your bacteriology notes.
Jeremy brought pumpkin muffins, by the by...which he baked in handmade parchment cups (just take a square of parchment and tuck it into the baking cup).
I had some homemade cream cheese frosting in the fridge which we spread over top. Best combo EVER.
