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Categories:
beef olive oil flour garlic pepper lemon pepper celery mushrooms carrots onion barley water instant beef bouillon Worcestershire sauce red wine
Viewed: 83 - Published at: 9 years agoIngredients
- 1-1/2 pound Stew Beef
- 4 Tablespoons Olive Oil, For Frying
- 1 cup Flour
- 2 teaspoons Garlic Powder, Divided
- 1/2 teaspoons Pepper
- 1/2 teaspoons Lemon Pepper
- 1 cup Celery, Diced
- 1 cup Turnip, Diced
- 1 cup Mushrooms, Sliced
- 1 cup Baby Carrots
- 1/2 whole Onion, Diced
- 1/2 cups Barley
- 4 cubes Water
- 4 teaspoons Instant Beef Bouillon
- 3 Tablespoons Worcestershire Sauce
- 1/2 cups Red Wine, Something You'd Drink
Method
- Trim stew meat of any fat and cut into bite-size pieces. Put 1 tablespoon olive oil in a large soup pot heat on medium high Mix the flour with 1 teaspoon garlic powder, pepper, and lemon pepper. Coat beef in flour, shake off extra and fry in batches. Fry beef until nice and brown. Add more oil if necessary. While you're frying the beef chop up the vegetables.
- When all the beef is browned, add it back to the pot along with the vegetables, barley, water, bouillon, Worcestershire sauce, wine, remaining teaspoon of garlic powder, and salt and pepper to taste.
- Cover and simmer on low for 45 to 60 minutes or until the beef and barley is tender.
