INGREDIENTS
1
Carrot, medium
8 oz
Cremini mushrooms
1/4 cup
Flat-leaf parsley
2 tbsp
Garlic
1
Onion, large
4 cups
Chicken stock
2 tbsp
Tomato paste
3/4 cup
Hulled or pearl barley
1
Salt and freshly ground pepper, Coarse
2 tbsp
Olive oil, extra-virgin
3/4 cup
Red wine, dry
3 cups
Water
1 pound London broil, cut into 3/4-inch cubes