INGREDIENTS
1 lb
beef stew meat (or chuck cut into cubes)
1
sweet onion, diced
1 tbsp
Italian herb mix (I used Penzey's Tuscan Sunset
1 tsp
paprika
1 tsp
kosher salt
1/2 tsp
garlic powder
1/2 tsp
ground black pepper
1
splash red wine (a couple tablespoons, optional)
8 oz
crimini mushrooms, sliced
10 oz
frozen peas and carrots
3/4 cup
pearl barley
1 qt
beef broth
1 cup
water
2
bay leaves