Beef and Cauliflower Stew
With the cold temperatures outside, a hearty meal of BEEF AND CAULIFLOWER STEW is just what the doctor ordered.
2 pounds beef (Angus here), 1″ cubes
8 cups beef stock
1 head of cauliflower, buds separated
6 celery stalks, diced
3 turnips, diced
1 large yellow onion, diced
10 -12 fingerling potatoes (purple here), diced
1 cup barley
2 bay leaves
2 tablespoons worcestershire
1 tablespoon lemon juice
3 tablespoons olive oil
1. In a dutch oven or large stockpot, saute onions in oil until lightly brown.
2. Reduce heat and, except for barley, add remaining ingredients. Cover with lid and on low heat cook for 40 minutes, occasionally stirring.
3. After 40 minutes add barley and cover again. Continue to cook and stir for another 40 minutes.
SERVES: 8 – 10 | TIME: 1 hour 30 minutes