• 2 tablespoons vegetable oil
• 2 pounds beef brisket
• 2 cloves garlic
• 7 cups water
• ½ ounce Northwoods dried mushrooms
• ½ cup water, boiling
• 1 small onion, chopped
• 2 medium carrots, chopped
• 3 medium turnips, peeled and chopped
• 1 rib celery, chopped
• 5 mushrooms, chopped
• 1 can plum tomatoes
• 3 cups chicken stock
• 3 cups beef stock
• 1/3 c Barley
• Pinch of dried thyme

Heat oil over medium-high heat. Add meat; sauté until well browned. Remove brisket to a plate. Add garlic and 1 cup of water to pot, scraping sides and bottom. Return meat to pot; add 6 cups water. Heat to boiling; reduce heat and simmer, covered, skimming the surface to remove excess fat, 1½ hours.

Place dried mushrooms in a mixing bowl. Cover with boiling water; let stand 30 minutes. Drain.

Discard garlic from pot; skim surface of any remaining fat. Add onion, carrots, parsnips, turnips, celery, mushrooms, tomatoes, both stocks, barley and thyme. Bring to boil; reduce heat and simmer, partially covered, until meat is tender, about 1½ hours.

to serve: remove meat and cut it into pieces. Return pieces to stew. Season with salt and pepper. Serves 6.