Soups & Stews |
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Moving Stew - 1998
Recipe courtesy of Charlene Wozny
INGREDIENTS
PREPARATION
Dredge beef cubes in flour seasoned with salt and mustard. Turn and press against sides, using all of the flour mixture. Cut bacon into 1/2" pieces and sauté in a heavy skillet. Remove bacon from skillet and add beef cubes. Brown beef on all sides. Add soup mix and water, stirring well. Cover and simmer gently for 1 hour, stirring occasionally. Add barley, tomato juice, and sugar. Cover and simmer for 45 minutes longer, stirring every 15 minutes. Add bacon, celery and carrots. Cover and simmer for 45 minutes, or until vegetables are tender.
Add potatoes and whole tomatoes if desired.
Serving Ideas: Serve with thick slices of French bread and cheese wedges, and a nice glass of rosé.
- 2 pounds beef, cut into 3/4" cubes (sirloin tips are good)
- 1/3 cup flour
- 1 teaspoon brown mustard
- 1 teaspoon salt
- ½ pound bacon
- 1 package dry onion soup mix
- 3 cups water
- 1/3 cup pearl barley
- 2 cups tomato juice or V-8
- 1 teaspoon sugar
- 2 cups celery -- sliced thin
- 2 cups carrots -- sliced thin
PREPARATION
Dredge beef cubes in flour seasoned with salt and mustard. Turn and press against sides, using all of the flour mixture. Cut bacon into 1/2" pieces and sauté in a heavy skillet. Remove bacon from skillet and add beef cubes. Brown beef on all sides. Add soup mix and water, stirring well. Cover and simmer gently for 1 hour, stirring occasionally. Add barley, tomato juice, and sugar. Cover and simmer for 45 minutes longer, stirring every 15 minutes. Add bacon, celery and carrots. Cover and simmer for 45 minutes, or until vegetables are tender.
Add potatoes and whole tomatoes if desired.
Serving Ideas: Serve with thick slices of French bread and cheese wedges, and a nice glass of rosé.