This isn’t the first time we’ve experimented with wheat berries, a form of wheat (the entire kernel, save for the hull) that maintains a nice al dente texture even after cooking for a long time. That’s the case with our simple, slow-cooked beef stew—with only six ingredients, the addition of this tiny, tasty grain makes this dish a well-balanced meal.
Ингредиенты
- 2.2 lb (1 kg) boneless beef blade roast, fat removed, cubed
- 2 tbsp (30 ml) vegetable oil
- 2 onions, chopped
- 4 cups (1 litre) chicken broth
- 1 lb (450 g) whole white mushrooms
- 1 cup (200 g) wheat berries
Инструкция
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In an ovenproof pot or Dutch oven, over medium-high heat, brown half of the meat cubes at a time in the oil. Season with salt and pepper. Set aside on a plate.
- In the same pot, soften the onion in the rendered fat. Add the reserved meat, broth, mushrooms and wheat berries. Bring to a boil. Cover and bake for 2 hours.
- Remove from the oven. Uncover and continue cooking on the stovetop over medium heat for 20 minutes or until the sauce has reduced by half.
