Now that Gourmet Magazine is no more, I’m getting emails from their successor, Bon Appetit. The other day, they sent me an email that described a stew that sounded great, although their recipe was fully vegetarian and relied on mushrooms for the umami. Mushrooms just don’t cut it in my house, since my wife seems to have some sort of allergy to them, so I made the recipe but replaced the mushrooms with small diced pieces of chuck. The results were quite delicious. A fine dinner for a autumn or winter night.
1 8-ounce chuck steak, half-inch dice and trimmed of almost all fat
2 garlic cloves, pressed
1 teaspoon minced fresh rosemary
1 teaspoon minced fresh thyme
1 14.5-ounce can diced tomatoes in juice
1 cup pearl barley
4 cups (or more) vegetable broth
1 bunch kale (about 8 ounces), trimmed, center stalks removed, leaves coarsely chopped.