Beef Stew

[omly]

There is nothing quite like fresh warm bread and beef stew when it is cold outside. This stew was probably had less meat than most people would like, but the flavor is fabulous. More meat could easily be accommodated. The result is super thick. If you want this to keep (it is better a day after) I would omit the barley (as it sucks up most of whatever liquid is there) and decrease the chicken broth to 2 cups.

Beef Stew

• 1 lb tip steak (cause that is what I had)
  
• ~3 tbs olive oil
  
• 2 diced onions
  
• 3 tbs flour
  
• 2 garlic scapes (this time since I still had some, otherwise I would use minced garlic)
  
• 1 c red wine
  
• 4 c chicken broth
  
• 1 tsp dried thyme
  
• 2 bay leaves
  
• 0.25 tsp Worcester sauce
  
• 0.25 c barley
  
• ~5 med red potatoes (again because that is what I had)
  
• 1 sm/med turnip
  
• 3 carrots, peeled and sliced
  
• 1.5 c frozen peas

1. In medium pan heat 2 tbs of oil in pan until hot, then add beef. Cook ~10 minutes until well browned. Remove beef and set aside.
   
2. Add another tbs oil. Add onions once hot. Saute for ~5 minutes. Add garlic scapes and flour and saute another min.
   
3. Slowly stir in the wine, scraping up any brown bits. Add broth, Worcester sauce, thyme, bay leaves, and browned beef. Simmer for an hour
   
4. Add potatoes, carrots and turnip. Simmer for another hour.
   
5. Add peas and let stand (without additional heat) for ~5 minutes until peas are up to temperature.
   
6. Serve (removing bay leaves) with egg noodles or warm bread.