Beef-Barley Stew
Ingredients
1 1/2 lbs stew beef, lean, cut into small pieces
4 slices bacon, diced
6 cups beef broth
8 oz sliced mushrooms
2 cups sliced carrot
1 1/2 cups chopped onion
1 large potato, cut in cubes
1 cup sliced celery
1 cup green peas, frozen, thawed
1/3 cup pearled barley
3 tbsp flour
1 tbsp olive oil
1/2 tsp salt
1/8 tsp pepper
1 bay leaf
2 tbsp flour blended with 2 tbsp cold water, optional
Directions
1. Cook bacon over medium-low heat in a large stockpot or dutch oven until almost crisp.
2. Toss stew beef pieces with the flour, 1/2 tsp salt, and 1/8 tsp pepper. Add to the bacon mixture. Add olive oil. Add mushrooms, celery, and onion. Cook over medium heat, stirring frequently, until beef is browned and onion is tender.
3. Add beef broth and bay leaf. Cover and simmer over medium-low heat for 45 min. Add barley, carrots, and turnip. Reduce heat to low. Cover and simmer for 25 min.
4. Add potatoes and simmer for about 25 min. longer, or until vegetables and meat are tender. Add peas and cook for 10 min. longer.
5. If desired (for a thicker stew), stir in the flour and water mixture. Cook, stirring, until thickened and bubbly.
