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
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