So, I teased this this morning with one of my prep pics.
I’m not going to spoil the scene from book 5 that inspired this recipe other than the description made me hungry and the stew in the book used mutton which I didn’t have so I subbed in beef. I’m still working on the seasoning but it was pretty good as is with just salt and pepper. I’m thinking maybe some bay leaves, maybe rosemary or thyme. I also think some garlic would be nice. Anyway, here is the first draft.
3 pounds cubed beef
2 medium size yellow turnips (rutabagas)
1 medium size white turnip
4 large carrots
1 cup pearled barley
5 cups water
2 tbsp olive oil
salt and pepper to taste
Peal the turnips and rutabagas.
Trim the green ends and root ends from the leeks leaving only the white part the cut in half lengthwise.
Cut all of the vegetables into roughly one inch pieces (cubes for the turnips).
Add all of the vegetables to the crock of a 6.5 quart slow cooker.
Brown the beef on all sides in the olive oil the add to the crock.
Add the barley and water.
Cover and cook on high for 1 hour then turn down to low and cook for 8 hours.
Give the stew a stir around six hours in to make sure all of the barley is in the water.