Beef and Barley Stew a la Bourguignon

Ingredients

• pound sbeef stew meat, cut into 1/2-inch cubes
• teaspoon ssalt, divided
• cup all-purpose flour
• 1/2(1 pound) packagethick-cut applewood-smoked bacon, cut into 1/2-inch piece s
• cup sthickly slice d celery
• cup chopped onion
• cup chopped carrot
• clove sgarlic, crushed
• 1/2 teaspoon red pepper flakes
• 1/2 cup sred wine
• fluid ounce scognac
• (14.5 ounce) can sstewed tomatoes, crushed
• cup sreduced-sodium beef broth
• 1/2 cup sbeef consomme
• tablespoon sbalsamic vinegar
• tablespoon tomato paste
• teaspoon sground thyme
• bay leaves
• 1/2 teaspoon freshly ground black pepper
• 2/3 cup pearl barley
• (8 ounce) packagefrozen pearl onions, thawed
• pinch white sugar
• (16 ounce) packagefrozen peas
• tablespoon sbutter
• pound crimini mushrooms, quart ered
• tablespoon scornstarch
• 1/4 cup cold water
• 1/4 cup minced fresh Italian parsley

Instructions

1. Place beef in a bowl; sprinkle with 1 teaspoon salt. Toss with flour to coat, shaking off excess flour.
2. Place bacon in a skillet and cook over medium high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a large stock pot, reserving 2 tablespoons bacon fat in the skillet.
3. Place the floured beef cubes in the still hot skillet; cook in batches until browned on all sides, 8 to 12 minutes. Transfer beef to the pot with the bacon. Combine the remaining 1 teaspoon salt, celery, chopped onion, carrot, garlic, and red pepper flakes in the skillet. Cook over medium high heat until tender and lightly browned, 5 to 10 minutes. Transfer vegetables to the pot.
4. Remove the skillet from heat. Pour in red wine and cognac. Return the skillet to heat; light the liquid on fire with a long match or lighter to burn off the alcohol. Transfer the liquid to the pot once the flame has died out.
5. Heat the pot over medium high heat. Stir in stewed tomatoes, beef broth, consomme, vinegar, tomato paste, thyme, bay leaves, and pepper. Bring to a boil. Reduce heat to low. Cover and simmer, stirring stew occasionally, until flavors combine, about 1 hour. Add barley; continue cooking until tender, about 1 hour more.
6. Place pearl onions in the previously used skillet with water to cover; boil until tender, about 5 minutes. Drain, reserving about 1 inch water in the skillet. Return onions to the skillet; sprinkle with sugar. Cook over high heat, stirring frequently, until water evaporates and onions are browned, 4 to 5 minutes. Add to the stew; add peas.
7. Melt butter in a separate skillet over medium high heat. Add mushrooms; saute until golden brown, about 5 minutes. Add to the stew; remove and discard bay leaves.
8. Mix cornstarch and cold water together in a small bowl to make a slurry. Add slurry, 1 1/2 teaspoons at a time, to the stew, bringing to a boil after each addition until desired thickness is reached, 10 to 15 minutes. Garnish stew with parsley.

Tips

You can use a Dutch oven instead of a stock pot. When burning the wine and cognac, keep a skillet lid handy in case the fire needs quick extinguishing.