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About the Dish

8 ounces Ground Grass-Fed Beef
4 ounces Mixed Mushrooms
1 each Yellow Onion
1 stalk Celery
1 tablespoon Tomato Paste
1 sprig Thyme
1/2 cup Pearl Barley
1 cube Edward & Sons Low Sodium Veggie Bouillon Cube
1 packet Bragg Liquid Aminos
1 each Ciabatta Rolls
2 ounces Gruyere Cheese
Per Serving
Calories 829
Total Fat 34 g
Saturated Fat 14 g
Trans Fat 1 g
Polyunsaturated Fat 2 g
Monounsaturated Fat 13 g
Cholesterol 101 mg
Sodium 826 mg
Total Carbohydrates 89 g
Dietary Fiber 14 g
Sugar 7 g
Protein 46 g
Chef Robert Lupo

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife.


Rinse and dry fresh herbs and vegetables. Prepare your mise en place: Thinly slice mushrooms. Peel and dice onion. Halve celery lengthwise, and thinly slice crosswise. Pick and chop thyme leaves. Grate gruyere cheese.
Place a saucepot on high heat, and add 1 teaspoon cooking oil. When oil is shimmering add ground beef in 1/2-inch pieces, and cook without stirring until browned on bottom, 3-4 minutes. Turn and cook until browned on the the other side, 1-2 minutes more. Break up the pieces of beef.
Transfer beef to a plate or bowl. Decrease heat under pot to medium. Add mushrooms, onion and celery. Cook while stirring until onion begins to become translucent, 4-5 minutes. Stir in tomato paste and thyme, and continue to cook until tomato paste just begins to brown, 2-3 minutes.
Return beef to pot, and add 3 cups water, barley, bouillon cube and Bragg Liquid Aminos. Bring to a simmer, then decrease heat to low. Stir well, and run a wooden spoon or high-temp spatula along the bottom of pot to scrape up any flavorful bits (fond). Cover, and simmer until beef and mushrooms have become tender, 15-20 minutes. Taste and adjust seasoning as desired with kosher salt.
While stew is simmering, prepare cheese toast: Place an oven rack in middle position, and turn on broiler (or turn on toaster oven). Split ciabatta bread horizontally. Cover each half with cheese, put on a baking tray and place in oven. Broil, watching carefully to prevent burning, until cheese is melted and slightly browned, 2-3 minutes. Turn oven off, but allow toast to remain in oven to stay warm.
When stew is done remove toast from oven, and cut each piece in half. Divide stew between 2 bowls, and serve with cheese toast on the side. Enjoy!