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About the Dish

  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Mixed Mushrooms

    Mixed Mushrooms

  • Onion

    Onion

  • Celery

    Celery

  • Tomato Paste

    Tomato Paste

  • Thyme

    Thyme

  • Pearl Barley

    Pearl Barley

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • Bragg Liquid Aminos

    Bragg Liquid Aminos

  • Ciabatta Rolls

    Ciabatta Rolls

  • Gruyere Cheese

    Gruyere Cheese

METHOD

1
MISE EN PLACE • Discard tough mushroom stems. Thinly slice caps. • Peel and dice onion. • Halve celery lengthwise, and thinly slice crosswise. • Pick and chop thyme leaves. • Grate Gruyere cheese.
2
• 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, breaking up the beef until browned on all sides, 1-2 minutes more.
3
• Transfer beef to a plate or bowl. Reduce heat under pot to medium. Add mushrooms, onion and celery. Cook, stirring, until onion begins to become translucent, 4-5 minutes. • Stir in tomato paste and thyme. Cook until tomato paste just begins to brown, 2-3 minutes.
4
• Return beef to pot. Add 3 cups water, barley, bouillon and Bragg Liquid Aminos. Bring to a simmer, then decrease heat to low. • Stir well to scrape up any flavorful browned bits (fond). Cover, and simmer until beef and mushrooms are tender, 15-20 minutes. • Taste and adjust seasoning as desired with kosher salt.
5
• While stew is simmering, prepare cheese toast: Place an oven rack in middle position, and turn on broiler. • Split ciabatta. Cover each half with cheese, place on a baking sheet, and place in oven. Broil until cheese is melted and slightly browned, 2-3 minutes. • Turn oven off, but allow toast to remain in oven to stay warm.
6
• 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!