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French Farmer's Baked Beef and Barley
From The Old Farmer's Almanac Everyday Cookbook


1-1/2 pounds stew beef
3 tablespoons vegetable oil
1 medium onion, chopped
5 cups beef stock
1/2 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary
1 cup pearl barley
1 tablespoon finely chopped fresh parsley, for garnish


Preheat the oven to 350°F (175°C). Trim all of the fat from the beef and cut into 1/2-inch cubes. Heat the oil in a large skillet and sauté the onion. Add the beef cubes and brown them on all sides. Transfer the onion and beef to a 3-quart ungreased casserole and set aside. Combine the stock, herbs, and barley in the skillet and bring to a boil. Pour the stock mixture over the sautéed onion and beef, cover, and bake for 1 hour. Garnish with parsley and serve in shallow soup bowls with French bread.

Yield: Makes 4 servings.

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