Root Vegetable Stew

It’s the end of winter and soon we’ll be looking to local, fresh produce at our farm markets to inspire our cooking.  For now, root vegetables, beef and barley still satisfy the soul on cold spring nights and are readily available.  This can be made vegetarian by omitting the beef and substituting veggie stock for the beef broth.  Chop the vegetables to the size you enjoy - each have a different mouth feel, but there is not a “right” way.

INGREDIENTS

4 tblsp. flour - white, wholewheat, oat, spelt .......

salt and freshly ground pepper

3/4 - 1 lb. lean beef round, cubed into desired size

3 tblsp. olive oil

1 cup chopped celery 

1 cup chopped sweet onion

1 cup chopped carrots

1 cup peeled, chopped yellow turnip (rutabaga)

1 cup sliced fresh mushrooms - cremini are great - optional

1/3 cup pearl barley (cooks quicker than pot, but that will work too)

5 cups beef broth (reserve 1/4 cup) - can substitute some beer - Guinness is great

2 bay leaves

1 tsp. dried rosemary

salt and freshly ground pepper

1/4 cup chopped parsley or green onion - garnish

-Sprinkle beef liberally with salt and pepper.

-Toss meat with flour in large ziplock to coat completely.  Place meat in bowl and reserve flour mixture to thicken later.

-Heat olive oil in large, heavy dutch oven-type pot and brown meat in a single layer until browned on all sides - don’t overcrowd or meat will stew.

-Remove to bowl and add a little more olive oil if needed to saute veg.

-Add all veg and saute for a couple of minutes.

-Add barley and cook 1 minute more.

-Shake reserved flour with 1/4 cup of the beef broth in a glass jar or whisk with a fork in a glass.

-Add beef, beef broth, flour mixture, bay leaves and rosemary to pot, bring to a boil, reduce heat and simmer, uncovered, stirring occasionally until beef is tender - about 1 hour.  Timing depends on size of beef cubes and type of beef used (if you substituted another cut of beef).

-Taste and season well with salt and pepper.

-Garnish with parsley or green onions and serve with mashed potatoes, brown rice or wholegrain bread and a lovely green salad.