Beef and Barley Stew Recipe
"I was looking for tasty ways to use some of my leftover roasted beef and freshly made beef stock when I remembered barley. I had been wanting to try using barley for a while and I though that a beef and barley stew would hit the spot. I also liked this recipe because I would get the chance to use rutabaga which I had kept passing by in the grocery store. Since my beef had already been roasted I skipped the browning of the beef in the recipe below. The beef and barley stew turned out pretty good. It was..."
INGREDIENTS
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1 pound beef (cut into bite sized pieces)
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salt and pepper
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1/4 cup all-purpose flour
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1 tablespoon oil (or bacon grease)
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1 tablespoon oil (or bacon grease)
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1 onion (chopped)
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2 carrots (peeled and cut into bite sized pieces)
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2 stalks celery (cut into bite sized pieces)
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1 rutabaga (peeled and cut into bite sized pieces)
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4 ounces mushrooms (quartered)
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1/3 cup barley
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1 cup red wine
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4 cups beef stock
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1 bay leaf
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salt and pepper to taste
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