OK - I admit it - I'm COOOOLLLLLDDDDD!!!!!! Today is 50 degrees outside and my house is 59 right now. I'm freezing. I wanted to hold off until next week before I turn on the heat but I think I'm going to have to fold. My nose is froze, my toes are froze, my ears are froze... (think 101 Dalmations). My fingers aren't even working properly! I went to church before and it's so nice and toasty there. LOL
So I think I just may fold and turn on the furnace. Maybe I'll start the pilot light this afternoon.
OH! Yesterday the house was freezing too and I decided to make a huge pot of stew for dinner and have my dad over. It's one of our new favorite recipes because it has such a great flavor from the balsamic vinegar! Try it out!
Beef Barley Stew
1 lb. Beef stew meat, cut into ½” pieces
1 Tbsp. Olive oil
2 cups sliced carrots
1 cup chopped onion
1 cup sliced celery
2 cloves garlic, minced
2 cups sliced mushrooms
1 (14.5 oz.) can stewed tomatoes
1 cup water
1 cup dry red wine
1 cup beef broth
2 bay leaves
1 tsp. Salt
¾ tsp. Dried thyme
¼ tsp. Pepper
1/3 cup uncooked medium pearl barley
¼ cup all-purpose flour
1/3 cup cold water
1 Tbsp. Balsamic vinegar
minced fresh parsley
1. In a dutch oven, cook beef in oil until meat is no longer pink. Add the carrots, onion, celery and garlic; cook for 5 minutes. Add the mushrooms, stewed tomatoes, water, wine, broth, bay leaves, salt, thyme and pepper.
2. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Add barley; cover and simmer 45 minutes longer or until barley and meat are tender.
Combine flour and cold water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Discard bay leaves. Stir in balsamic vinegar just before serving. Sprinkle each serving with parsley if desired.
Born in Slavery, Longing for Freedom
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