- 2 lb stew beef with flour to coat
- 3 T oil or animal fat
- 1 cup red wine
- 1 onion
- 2 T tomato paste
- 4 cups beef or chicken broth
- Bay leaf and thyme
- 3 medium carrots
- 3 medium celery
- 1 cup peas
- 1/3 cup barley
- Heat oil, brown beef, set aside
- Add onions and salt, 5 minutes on medium heat. Then add paste, cook another 1-2 minutes
- 1 T flour, cook one more minute
- Add wine, scrape, 3 minutes
- Add meat, seasonings, and broth - boil then reduce, simmer about 1 hour. Feel free to put in as many veggies as you want.