A Red Wine… a Hearty Stew… and Thou

  A fruity red wine is the perfect match for this hearty recipe, which serves 4 to 6.

 MUSHROOM BARLEY STEW

Ingredients

– 1 T olive oil

– 2 carrots, chopped

– 1 onion, finely chopped

– 1 clove garlic, minced

– 5 cups vegetable broth

– 1 cup uncooked pearl barley

– 1 cup dried shiitake mushrooms, broken into pieces

– 1 t salt

– 1/2 t freshly ground black pepper

– 1/2 t dried thyme

 

Preparation

1. Heat oil in a medium skillet over medium-high heat. Add carrots, onion and garlic, and cook, stirring until tender (about 5 minutes).

 

     2. Place in a slow cooker. Add broth, barley, mushrooms, salt, pepper and thyme. Cover, and cook on low for 6 to 7 hours.

Posted in Food and Wine Pairings/Recipes
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