Serves: 8
Conversion Chart: Here >>
Ingredients:
2½ pounds boneless sirloin tip roast, fat trimmed, cut into 1½-inch pieces
3 cup all-purpose fl our
2 tablespoons vegetable oil
4 sprigs fresh thyme
2 garlic cloves, sliced
2 medium leeks, halved lengthwise and sliced ½-inch thick
1 bay leaf
1 medium yellow onion, cut into wedges
8 cups less-sodium beef broth
1 tablespoon Worcestershire sauce
1½ pounds baby red-skinned potatoes, quartered
2 cups baby carrots
½ cup barley
¼ cup coarsely chopped fresh parsley leaves plus additional for garnish
1½ cups frozen peas
1½ tablespoons red wine vinegar
Kosher salt and ground black pepper, to taste
Chopped fresh chives for garnish
Procedure:
1. In large bowl, toss beef with fl our to coat. In large stockpot, heat oil over medium-high heat. In 2 batches, add beef and cook each batch 3 to 5 minutes or until beef is browned, stirring occasionally.
2.Add thyme, garlic, leeks, bay leaf, onion, broth and Worcestershire, and heat to boiling. Reduce heat to medium-low; cover and simmer 45 minutes. Add potatoes, carrots, barley and parsley; cover and cook 1 hour longer or until beef and potatoes are tender. Add peas and vinegar and cook 5 minutes.
3. Remove and discard bay leaf and thyme stems. Season with salt and pepper. Serve garnished with parsley and chives.
Recipe Type: Authentic
Recipe Author: Chef Robert Irvine
Magazine: Chef Ref Foodie
Original Photograph By: syscoezine.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://syscoezine.com/13Foodie/docs/book.pdf