Prep Time – 30 – 60 minutes (There’s usually time after every stage to do the prep for the next one). Cooking time (includes prep time) – 2 hours
Sour cream optional when served
Step One
1 onion, diced
4 cloves of garlic, minced
1 cup sliced mushrooms
1 or 2 sticks of celery sliced
Ghee (Clarified Butter) or olive oil
Sautee onions and garlic in the Ghee in a stew pot. Add celery, Set Aside. Sauté mushrooms (I like crimini, or brown mushrooms) set aside.
Step Two
2 packages stew beef – 3 lbs
2 tablespoons of flour
Add flour to beef in a bowl and work it in, you won’t really see it when you’re done.
Add Ghee to stew pot if needed, brown the beef thoroughly at high heat, long enough to draw some of the fat, drain.
Step Three
2 cups beef stock (I like the new Knorr concentrates)
add onions, garlic and celery
1 cup of wine (or less) for the stew and one for the cook
2 bay leaves
4 cloves (not garlic, the other kind)
Salt, pepper, dry mustard,
marjoram, thyme (adjust to volume & taste)
Bring to a boil, then simmer for 45 minutes
Stir frequently enough to make sure it doesn’t burn or stick to the bottom, scraping the flavourful bits back into the stew.
Step four
Add ¼ to 1/3 cup pearl barley
2 large or 4 small potatoes
4 – 6 parsnips, depending on size
4 – 6 carrots, depending on size
add sautéed mushrooms
Bring to a boil, and simmer for another 45 minutes
Step Five
½ cup frozen peas (or more if you really like peas)
Simmer for another 15 – 30 minutes The bit of flour on the beef and the addition of the pearl barley are all you need to achieve the appropriate level of “stewiness”
Serves 8 – 10
Excellent pot luck dish.
Freezes well in bulk (takes awhile to defrost) and in lunch sized portions.