Mushroom and Barley Abgoosht with Thyme and Rosemary

Mushroom and Barley Abgoosht with Thyme and Rosemary is a hearty and flavorful Persian stew that is perfect for a cozy night in. This dish is made with tender chunks of beef, earthy mushrooms, and nutty barley, all simmered in a fragrant broth infused with thyme and rosemary.

To make this dish, you will need the following ingredients per serving:

- 1/4 lb beef stew meat, cut into small chunks
- 1/4 cup barley
- 1/4 cup sliced mushrooms
- 1/4 onion, chopped
- 1 garlic clove, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups water

To start, heat a large pot over medium-high heat and add the beef. Cook until browned on all sides, then remove from the pot and set aside. In the same pot, add the onion and garlic and cook until softened. Add the mushrooms and cook until they release their liquid and start to brown.
Add the beef back to the pot, along with the barley, thyme, rosemary, salt, pepper, and water. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beef is tender and the barley is cooked through.
The finished dish should be thick and hearty, with a rich and savory flavor. The mushrooms add an earthy note, while the thyme and rosemary give the broth a fragrant aroma. This dish is perfect for a cold winter night, and can be served with crusty bread or a side salad.
In two words, this dish can be described as "hearty stew", and its three main ingredients are beef, mushrooms, and barley.