Recipe from Bites: Holla’ Spinach, Beef and Barley Stew

by Jessie on October 12, 2011

I realize that in some parts of the country, you’re not quite ready for fall recipes (sorry mom and dad, I know it will be 100 degrees in Mesa, AZ this week).  But here in Seattle the HIGHS will be in the mid-50s so I’m ready for a nice hot bowl of stew. This just might be my favorite fall recipe.

Be careful with the cayenne pepper if your family doesn’t like a lot of spice!

2 Tbsp. butter
2 Tbsp. flour
1 tsp. cayenne pepper (use 1/2 tsp. if you don’t like a lot of heat- it’s pretty spicy!)
1 tsp. ground black pepper
2 cloves diced garlic
½ cup red wine
1lb. cubed sirloin (I just used the already packaged beef stew meat from Safeway)
1 carrot, chopped
1 stalk celery, chopped
½ onion, chopped
1 leek, sliced down the center and then sliced thinly
6 cups beef stock
½ tsp. dried thyme
2 bay leaves
½ cup barley (rinsed)
1 stalk of parsley
1 bunch of fresh spinach leaves
Salt, pepper, and cayenne pepper to taste

In a large stock pot, melt the butter on low heat. Mix together the flour, cayenne and black pepper in a bowl, then add it to the butter, whisking until smooth.

Turn heat up to Med/high and add the sirloin and garlic. Brown the sirloin, then remove it.

Brown the carrot and onion

Add celery and leeks and cook for another 3 minutes.

Add sirloin back in with the red wine and vegetables. Cook for another 5 minutes.

Add the beef stock, thyme, bay leaves and bring to a boil.

Reduce heat and simmer for at least 3 hours.

About 45 minutes before you serve the soup, add in the barley.

About 10 minutes before serving, add the spinach and parsley.

Salt, pepper, and cayenne to taste

Jessie is the mother of two sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

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