Ingredients
1 tablespoon unsalted butter
1 tablespoon olive oil
Salt and freshly ground black pepper
2 pounds beef shoulder, cut into 1/2-inch pieces
2 small yellow onions, peeled and chopped
3 cups Homemade Beef Stock
1 bouquet garni of rosemary, thyme, and bay leaf
3/4 cup pearl barley
3 carrots, peeled and cut into 1/2-inch pieces
1 acorn squash
3 parsnips, peeled and cut into 1/2-inch pieces
1 pound mixed mushrooms, such as cultivated white, cremini, yellowfoot, chanterelle, hedgehog, or black trumpet, cut into 1-inch pieces
Preparation
Heat butter and oil in a large pot over medium-high heat. Season beef with salt and pepper. Sear meat in two batches on all sides until well browned, about 5 to 7 minutes. Remove meat with a slotted spoon, and set aside. Add onions, and cook, stirring constantly, until well caramelized, about 5 to 7 minutes.
Return meat to pot, and add stock. Bring to a boil. Reduce heat, and simmer for 1 hour. Add bouquet garni, barley, and vegetables, and simmer for 1 hour, adding more stock if necessary. Adjust seasonings.
