Recipe Monday: Jow's Sekrit Beef Stew Recipe

Jow's Beef Stew
1/2 bag frozen peas
2 cans of Italian Stewed Tomatoes (with juice)
2 large carrots, diced
2 large stalks of celery, diced
1 large onion, diced
1 carton sliced mushrooms
1 heaping handful of barley
1 carton beef stock
1 pound stew meat
4 counts red wine
4 counts garlic powder
4 counts salt
1/2 tablespoon pepper
1 teaspoon red pepper
1 bay leaf
flour for dredging
1 capful olive oil

You will need a large stock pot to make this as it's about 12 servings. Heat oil in the stock pot Dredge the stew meat in the flour and brown the meat with the onion, mushrooms, carrots, and celery. Then add the rest of the ingredients except for the barley. Let simmer at medium heat for 1 hour. Then add barley and cook for another 45 minutes to an hour, stirring occasionally to keep barley from sticking to the bottom of the pan. Serve with bread. Delish the day of, even better the following day!