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Home Chicken Liver Vermouth With Dry Onion Soup Mix

Barley beef ragu Recipe

Ingredients

How to make it

  • Trim fat off of beef. Toss in flour. Heat 1 tbsp of olive oil in dutch oven. Sear meat -turning every few minutes. Remove from pan. Add veggies and garlic. Saute for a few minutes. Add wine and deglaze pot. Saute for another couple of minutes. Add broth, mushrooms, bay leaf, barley, herbs and sundried tomatoes. Bring to a boil and reduce heat. Let simmer for on low heat at a low boil for 40 - 50 minutes. Watch it closely and add more liquid if needed. Once it's done, remove the mushrooms and finely slice, discarding the stems. Shred the beef. Season, stir and enjoy.

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The Cook

linnydnyc New York, NY

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