We loved this. I adjusted it to make a stew, so I used more barley, and a little less liquid. I also cut down on the fat by not adding any vegetable oil or margarine - the beef was seared in a dry cast iron pan, then piled into a casserole dish with the cut mushrooms (not cooked), onion, celery, stock cube and liquid. After an hour of simmering in the oven, I added the barley, carrot and garlic and adjusted the seasonings by adding a little cayenne pepper, dry powdered mustard seed, white pepper, and a shot of worcestershire. I let it simmer for an hour more. I removed the larger pieces of beef and chopped them to roughly 1/2 inch size. I finished the stew with fresh parsley and omitted the sour cream. Instead, I sliced some cucumber and radishes together and dressed them with a little light sour cream, dill, & black pepper.
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We loved this. I adjusted it to make a stew, so I used more barley, and a little less liquid....