Beef, Vegetable and Barley Stew | RICARDO

Ingredients

• 2 lb (1 kg) stewing beef
• 3 tablespoons (45 ml) olive oil
• 3/4 cup (180 ml) pearl barley
• 6 large carrots, peeled and cut into 3/4-inch (2-cm) slices
• 2 ribs celery, cut into 3/4-inch (2-cm) slices
• 8 oz (227 g) white mushrooms, quartered
• 1 onion, thinly sliced
• 3 cloves garlic, chopped
• 2 tablespoons (30 ml) Dijon mustard
• 1 cup (250 ml) red wine
• 4 cups (1 litre) chicken broth
• 1/4 cup (60 ml) flat-leaf parsley, chopped
• Salt
• pepper