4 tablespoon olive oil, divided
1 lb of stew beef cut into half inch pieces
1 tbsp flour
1 tsp Morton's Season Salt
1 1/2 cups chopped leeks (about 2 small stalks; white and pale green parts only)
1 8-ounce container sliced crimini (baby bella) mushrooms
2 garlic cloves, pressed
2 teaspoons minced fresh rosemary
1 14.5-ounce can diced tomatoes with juice
1 cup pearl barley
4 cups beef broth
1 bunch bok choy (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped (about 8 cups packed)
Heat 2 tbsp oil in heavy large pot over medium heat. Cut stew beef into smaller bite sized cubes and dredge with flour and season salt. Brown beef and remove from pan and set aside. Add leeks and garlic,; sprinkle with salt and pepper and sauté until leeks begin to soften, stirring often, about 5 minutes. Deglaze pan with about 1/4 cup of beef broth. Add mushrooms and rosemary; increase heat to medium-high and sauté until mushrooms soften and begin to brown, stirring often, about 7 minutes. Add tomatoes with juice; stir 1 minute. Add barley and 4 cups broth; bring to boil. Reduce heat to low, cover, and simmer until barley is almost tender, about 30 minutes. Add bok choy; stir until wilted, about 1 minute. Cover and simmer until bok choy and barley are tender, adding more broth by 1/4 cupfuls as needed for desired stew consistency, about 10 minutes. Serve with a crusty bread.
You can make this vegetarian by omitting the beef and beef broth and using vegetable broth instead.
Recipe modified from Epicurious.com