Have you ever wanted to make a recipe in the fall and winter months that warms your soul as well as your belly? This stew just screams comfort food for my guys and me. I have prepared it with beef, venison, elk, or whatever red meat I have on hand. Beef stew meat is obviously the most readily available, but if you have access to game meat, I say try it! Happy eating, y’all.

Beef and barley stew

Note: This recipe takes about 2 hours to cook, but is well worth it. With the layering of ingredients, stir occasionally throughout each stage of cooking the stew. Makes about 8 servings. 

Ingredients:
2 slices of thick cut bacon, diced
1-1/2 lbs lean stew meat, cut into pieces
3 tbs flour
1/2 tsp, or more salt (to your taste)
1/8 tsp, or more white pepper (to your taste, if you have it. Black pepper works, too)
1 tbs extra virgin olive oil
1/2 tsp, or more cayenne pepper (to your taste)
8 oz sliced crimini or button mushrooms
2 stalks celery, sliced thin
1 medium onion, diced small
5-1/2 c beef broth
1/2 c red wine (if not using red wine, add more broth)
8 oz can of tomato sauce
1 bay leaf
1/3 c pearled barley, heaping cup
3 medium carrots, peeled and diced small
1 small turnip, peeled and diced small (if you have no turnips, add more potatoes)
2 large red potatoes, cubed small
1 10 oz bag frozen green peas, thawed
2 tbs flour blended with 2 tbs cold water (optional, for thicker stew)

Cook bacon over medium-low heat in a large stockpot or Dutch oven until almost crisp. Meanwhile, toss stew meat pieces with the flour, salt and pepper. Add the meat to the bacon. Add oil, followed by the mushrooms, celery, and onion, seasoning with a pinch of salt and pepper, and the cayenne. Cook over medium heat, stirring frequently until meat is browned and onions are tender.

Add beef broth, red wine, tomato sauce, and bay leaf. Cover and simmer over medium-low heat for 45 minutes. Add barley, carrots, and turnips. Add a pinch of salt and pepper to the vegetables you just added. Reduce heat to low; cover and simmer for an additional 25 minutes. Time to add the potatoes, season here, too; simmer for 25 more minutes. Taste vegetables and meat for tenderness. If they are where you want them, add the peas and cook for 10 more minutes. At this point, your stew should be fairly thick and tasty. Adjust seasoning, and add your slurry (flour/water mixture), if you desire a thicker stew.

Enjoy!