Who's Cooking: Joe Falzone, Centereach

A retired manager in customer service for the Postal Service, he lives in Centereach.

1 pound beef stew meat or London Broil, cut into ½-inch cubes

2 tablespoons all-purpose flour

½ teaspoon paprika

½ teaspoon garlic powder
Salt, to taste

Ground black pepper, to taste

¼ cup canola or extra-virgin olive oil

4 carrots

4 celery stalks, diced

1 medium onion, diced

3 garlic cloves, finely chopped

1 quart canned vegetable broth

2 cups low-sodium canned chicken broth

1/2 cup red wine

8 cups water

4 dashes Worcestershire sauce

1 cup pearl barley

6-8-ounce package sliced Portobello mushrooms

¼ cup finely chopped fresh parsley or 1 tablespoon dried parsley; plus more for garnish

1. Combine first six ingredients in a small zipper-lock bag, shake until meat is coated and transfer meat to a plate.
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Add meat and brown on all sides, 6-8 minutes. Transfer to a bowl. Add 1 tablespoon oil, carrots, celery, onion and garlic to pan; cook until softened, about 8 minutes.

2. Add beef, broths, wine, 4 cups water and Worcestershire sauce to the pot and bring to a boil. Lower heat, cover and simmer for 30 minutes.

3. Meanwhile, bring 4 cups water to boil in another pot. Add barley, lower heat, cover and simmer 30 minutes.

4. In a small skillet, heat remaining 1 tablespoon oil over medium-high heat. Add mushrooms and cook until tender. Season with salt and pepper.

5. Add barley, mushrooms and ¼ cup fresh parsley or 1 tablespoon dried parsley to soup, cook uncovered until barley is tender, 15-20 minutes. Adjust seasonings. Pour into a large bowl, garnish with parsley. Makes 4 to 5 servings.