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Soups & Stews

Moving Stew - 1998
​​​​​​​​​​​​​​​​​​​Recipe courtesy of Charlene Wozny

INGREDIENTS
  • 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.
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  • Home
  • Breakfast
  • Breads
  • Pickles, Preserves & Relishes
  • Appetizers & Starters
  • Salads
  • Soups & Stews
  • Main Dishes
  • Sauces
  • Vegetables & Sides
  • Cookies, Candy & Desserts
  • Beverages
  • Non-Foods
  • About Our Cookbook
  • What's Cooking