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Prep Time
5 mins
Total Time
55 mins


1 tbsp
olive oil, divided
15 mL
1 lb
stewing beef cubes
500 g
8 oz
1 pkg Mirepoix Mix (or ⅓ cup/75 mL each finely diced carrots, celery and onions)
250 g
8 oz
1 pkg sliced mushrooms
227 g
½ cup
red wine
125 mL
1 carton
beef broth
900 mL
½ cup
pearl barley
125 mL


Step 1

Heat 2 tsp (10 mL) of the oil in a large saucepan over high heat. Add beef and brown on all sides, about 5 min. Transfer beef to plate and set aside.

Step 2

Heat remaining oil in saucepan. Add mirepoix mix and mushrooms. Cook, stirring often, until softened and starting to turn golden, 3 to 5 min.

Step 3

Add red wine and cook 1 min. Stir in broth, 2 cups (500 mL) water, barley and beef. Cover and cook on a low simmer until barley and beef are tender, about 40 min. Serve with crusty bread, if desired.


Use 1 lb (500 g) boneless skinless chicken breast cut into bite-sized chunks in place of stewing beef.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

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Nutrition Facts

Nutrition Description:
Per serving (¼ of the recipe):
14 g
Saturated Fat:
5 g
25 g
5 g
3 g
80 mg
37 g
900 mg
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