Beef with Barley Stew

• 1 tbsp oil (or leftover bacon fat)
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, diced
• 1/2 bell pepper, diced
• 2 cloves garlic, minced
• 1 London broil, cut into 1 inch chunks
• 1 cup red wine
• 6 cups beef broth (or 6 cups water and two tablespoons of Better than Broth boullion)
• 1 can diced tomatoes with juice (14.8 oz can)
• 1 tbsp Worcestershire sauce
• 1/4 cup parsley
• 1/4 tsp thyme
• 1 bay leaf
• 1/2 bell pepper cut into 1/2 pieces
• 3 carrots sliced into 1/4 inch slices
• 1 cup pearl barley
• 1 tbsp Apple cider vinegar

1. In Dutch oven, heat oil on medium high. Brown beef in batches. Don’t cook through, just get a crust. Set aside.
2. Sauté onion, carrots, celery, diced bell pepper until soft and translucent. Add garlic and cook 30 seconds.
3. Deglaze pan with wine scraping any fond (brown bits) off pan. Add broth. beef, and cooked vegetables, canned tomatoes, parsley, thyme and bay leaf. Cook covered for 2 hours on low. Stir occasionally.
4. Add 1 cup pearl barley, remaining bell pepper and sliced carrots. Cook covered on low for 45 minutes. Stir in vinegar.
5. Serve with salt and pepper to individual tastes.

This is an easy one using a cheap cut of meat (it was $3.50/pound when I bought it) and pantry staples. It feels very medieval, so it’s kind of fun to make and imagine you’re in a castle or a hovel. Serve by candlelight with homemade bread for extra fun.