Beef Stew (Modified JOC recipe)

1 lb. 	stew beef, cubed
1		medium onion, diced fine
5-8 	potatoes, medium to small (boiling type, washed, peeled and quartered)
5		stalks of celery, diced
5		large carrots, diced
1/3 C	barley, dried
		thyme
		marjoram
		summer savory
		salt and pepper
8 oz.	tomato paste
		worchestire sauce
		olive oil
		flour
32 oz.	beef stock

1. cut beef into small cubes
2. mix salt, pepper, thyme, marjoram, summer savory into mixing bowl and add in
beef and mix. dredge beef with flour until evenly coated.
3. in dutch oven (or suitable stock pot), pour 3 Tbs of olive oil. use medium heat,
add onions and a few pinches of salt and sautŽ until onions are tender and translucent,
be sure to stir frequently so as not to burn onions.
4. add beef and brown on all sides.
5. remove beef and onions from pot and set aside.
6. add additional olive oil if necessary (1 Tbs). add carrots and celery and cover.
stir occassionaly on medium heat for 5 minutes.
7. add meat/onions and add beef stock to cover. add tomato paste and 2-3 Tbs of
worchestire sauce. sprinkle in spices used in meat and stir well. lower heat and
cover. cook for 1 to 1.5 hours. stir occassionaly.
8. add potatoe pieces and barley. cook for another 30 minutes on low heat, covered.
stir occassionaly.	



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