Name: Wheat Berries with Braised Beef and Parsnips
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 12 ounces boneless beef chuck or round, cut into large cubes; Salt and black pepper; 2 onions, cut into wedges; 4 garlic cloves, sliced; 1/2 cup red wine; 4 cups beef or vegetable stock or water, or more as needed; 3/4 cup wheat berries; 1 bay leaf; 1 sprig fresh thyme, or several pinches dried; 1 pound parsnips, cut into 1/2-inch slices; 1/4 cup chopped fresh parsley, for garnish

A rich, substantial wintertime stew that benefits from fresh vegetables added late enough that they don't turn to mush. To turn this into a delicious twist on the Belgian classic, beef carbonnade, omit the wine and use your favorite dark beer in place of half of the stock.

Braised Broccoli Rabe and Pork with Wheat Berries

Substitute pork shoulder for the beef and chopped broccoli rabe for the parsnips. Deglaze with white wine instead of red in Step 2 and proceed with the recipe.

Recipe notes

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