INGREDIENTS
1
(2- to 3-pound) chuck or round beef roast
1
Bay leaf
8 oz
Button or brown mushrooms, medium whole white stems
3
Celery stalks
3 cloves
Garlic
1
Onion, large
1 tsp
Thyme, dried
2 cups
Beef stock
2 cups
Chicken stock
1 cup
Pearl barley
1
Salt and pepper
1
Canola oil
1/2 cup
Red wine