tsp
lbs
quarts
small
small
stalk
medium
cup
medium
medium
cup
small
cup
ounces
tsp
tsp
tsp
olive oil (or lard)
beef stew meat
Beef Broth or Water
can of mushrooms sliced
peeled clove garlic, chopped
celery cut into 1/4-inch cubes
parsnips, peeled and sliced
parsley flakes
red onion
potatoes peeled and cut into 1/2-inch cubes
pearl barley
can of peas
smoked bacon
baby carrots sliced
Hungarian paprika
salt freshly ground black pepper to taste
Preparation:
Melt the olive oil or the olive oil &
butter combination, in a very large fry pot over medium high heat. If it starts to smoke, turn down the
heat! Quickly cook the onions and the smoked bacon, moving them around
the pan with a wooden spoon or spatula. It should take no more than 10
minutes at the most for the onions to get nicely browned.
Add and brown the meat in the some pot should take no more than 20
minutes. Add Beef Broth or Water to the pot and cover until it boils.
Add the mushrooms, celery, parsley, parsnips, carrots, barley, and the
red onions, potatoes, pepper, and salt to taste. Turn down the heat and
let at simmer for two and a half hours. Add the garlic in the last 20
minutes.
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