This recipe makes 8 servingsbr Ingredientsbr 1 lb (454 g) stewing beef, cut into 1-inch cubes br ½ tsp (2 mL) salt & pepperbr ½ tsp (2 mL) dried thymebr 1 - 2 tbsp (30 mL) vegetable oilbr 1 cup (250 mL) diced onionsbr 1 cup (250 mL) diced celerybr 1 cup (250 mL) diced carrotsbr 6 cups (1.5 L) sliced mushrooms, 1 lb500 g br 6 cups (1.5 L) chicken stockbr 1 cup (250 mL) red winebr ½ cup (125 mL) pot or pearl barley br 1 tbsp (15 mL) tomato pastebr 1 bay leafbr br Method:br br Season beef with salt, pepper and thyme. In a Dutch oven or stock pot, heat 1 tbsp (15 mL) of the oil over medium-high heat; brown beef in 2 batches- around 5 minutes. Remove to bowl. Drain off any excessive fat in pan, if needed.br If needed add remaining oil to pan; cook onions, celery and carrots over medium heat, stirring occasionally until tender and onions are translucent, around 5 minutes.br Add mushrooms and cook stirring often, until mushroom liquid begins to evaporate - around 5 minutes.br Stir in stock and red wine, scraping up any brown bits on bottom. Add barley, tomato paste and bay leaf. Return beef and any juices to the pot, then bring to a boil. Reduce heat to low; cover and simmer until beef and barley are tender, about 1 hour. Discard bay leaf.