Beef & Barley Stew with Mushrooms

Ingredients

• 1 lb. beef brisket, cut into 1 inch cubes
• Kosher salt and freshly ground black pepper, to taste
• 1 tbs. canola oil
• 1/2 tbs. unsalted butter
• 1 large carrot, diced
• 1 small bulb fennel, small diced, reserve frond
• 2 cloves garlic, sliced
• 1 tsp. gochugaru (or Aleppo or Espelette pepper if unavailable)
• 1/2 cup pinot noir
• 6 cups chicken stock
• 2 sprigs fresh thyme
• 1 bay leaf
• 1/2 cup pearled barley
• 8 oz. mushrooms (chanterelles, hedgehog, trumpet, or others) cleaned and torn
• Minced fresh parsley & reserved fennel frond, for garnish
• Arbequina olive oil, for garnish