Beef stew with barley and mushrooms.

Great tasty and satisfying dish. Serve with sour cream it is necessary — so the taste becomes richer!

If you do not have celery root, you can replace it with a turnip or potato. It turns out simply amazing!
Ingredients

2 tablespoons butter
1 kg of beef, cut into pieces
Salt
3 cups chopped onions
500 grams of mushrooms, cut into four pieces
250ml beef or chicken broth
3 cups water
2 tablespoons dried marjoram tea
1 cup pearl barley
2 large carrots, grated on a coarse grater
500 grams of peeled celery root and potatoes. Cut into cubes
Black pepper
1/2 cup sour cream (about 1 tablespoon of sour cream per serving)
Dill for decoration feeding

Instructions

1. In Dutch oven or other large saucepan, melt the butter. Doing it over medium heat. We spread the sliced ​​beef. Sear the meat on all sides until light brown. Do not lay out all the meat at once. Roast in a few visits because it is necessary to fry the meat, but not extinguished. Do not forget to salt the meat. Fried meat thus Transfer to a separate bowl.
2. Fry the onions in the pan in which the meat is roasted. Onions must be constantly stirring otherwise it will be burnt on the remains of meat. Lightly season with salt. Reduce heat and gently cook the onion until it starts to brown, 5-6 minutes.
3. When the onions browned, add the sliced ​​mushrooms and the previously Increase the heat to high. Cook the mushrooms until they will not give up until all the juice, about 5 minutes.
4. Laying the beef back into the pan and sprinkle with oregano. Fill a glass of water and, using a wooden spatula, clean the bottom of all burnt. Top up the remaining water and broth. Once would bring everything to a boil, cover pan with a lid. Reduce heat to low and simmer for about an hour at the small fire.
5. Next, add barley, celery root (or potatoes) and carrots, mix well and close the back cover. Simmer until the barley and celery are tender, 40 minutes to an hour.
6. Before Serve in a bowl, add a tablespoon of sour cream and finely chopped dill and parsley. I add a little more cilantro. Freshly ground allspice — this is optional.

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