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2-3 pound chuck or round beef roast, trimmed of fat and cut into bite-sized pieces
1 large onion, diced
8-10 ounces mushrooms (1 package)
3 celery stalks, diced
3 cloves garlic, minced
1 teaspoon thyme
1 bay leaf
1/2 cup red wine
2 cups beef stock
2 cups chicken stock
1 cup barley
salt and pepper
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