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2 Tbsp. olive or canola oil 8 oz. lean beef stew meat, cut into thin 1/2 inch strips 2 leeks or onions,trimmed and sliced 8 ounces mushrooms, sliced 1/2 cup pearl barley 7 cups beef stock 1 cup red wine or beef stock 2 tsp. lemon juice 1/8 tsp each salt and pepper |
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In a 4-quart saucepan, heat 1 Tbsp of the oil over moderate heat. Add beef and saute, stirring, until browned. Using a slotted spoon, transfer the beef to a plate lined with paper towels and reserve.
Add the remaining oil to the saucepan,then stir in the leeks and saute until softened. Add the mushrooms and cook, stirring, until softened. Makes 8 1/2 cups. |