Holla' Beef & Barley Stew

This was so yummy. Jessie posted this recipe at a perfect time - the SNOW put me in the mood for soup and the spicy flavor in this stew warmed us up quick!

2 Tbsp. butter

2 Tbsp. flour

1 tsp. cayenne pepper (I only used 1/2 tsp. and it was still really spicy!)

1 tsp. ground black pepper

2 cloves diced garlic

½ cup red wine

1lb. cubed sirloin

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 vegetables and add red wine. Cook for another 5 minutes

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

Reduce heat and simmer, covered, 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