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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 8 |
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this is a winter staple here, especially when my college kids come home Ingredients:
2 tablespoons flour, mixed with |
salt and pepper |
2 tablespoons olive oil |
2 lbs beef stew meat |
2 potatoes |
1 onion, chopped |
1/2 lb mushroom, quartered |
2 stalks celery, chopped |
1/2 lb baby carrots |
4 cups beef broth |
4 cups water |
1/2 cup barley |
1 tablespoon oregano |
1 tablespoon basil |
1 tablespoon thyme |
1 tablespoon parsley |
2 bay leaves |
1 cup peas |
1/4 cup cornstarch, mixed with |
1/4 cup water |
Directions:
1. heat oil in large soup pot.
2. add beef to flour mixture, add to oil, brown on all sides in batches, remove add onion& celery, saute til soft, add mushrooms, carrots, beef.
3. add 8 cups of liquid, spices, bring to boil and simmer for 45 minutes.
4. add barley and potatoes simmer for 45 minutes.
5. add peas cook til heated through.
6. thicken for stew as mentioned above.
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