Burgundy Oven Stew

Burgundy Oven Stew
2 pounds chuck, cut into 1 inch cubes
4 medium carrots, sliced
2 medium stalks celery, sliced
2 medium onions, sliced
1 pound mushrooms, cleaned, sliced
½ cup barley
3 Tbs. flour
1/2 tsp. salt
1 tsp. thyme and basil
1 tsp. dry mustard
1/4 tsp. pepper
1 16 ounce can whole tomatoes, undrained
1 cup water
1 cup dry red wine
Mix beef, carrots, celery, onions, barley and mushrooms in a
4-quart Dutch oven or casserole. Mix flour, salt, herbs, mustard, and pepper; stir into beef mixture.
Mix in remaining ingredients. Cover and bake 325*about 4 hours.

NOTE: I add potatoes to this but cook them separate and add in the last 30 minutes of cooking. I find the potatoes cook through and hold better when reheating.
This can be doubled.
We make this on New Years day for family and friends

Tomato, Barley, Chicken Soup

Tomato, Barley, Chicken Soup

Serves 4 - 6 Prep Time: 30 minutes
Cook time: 11⁄2 hours

Combine in large pot.
3 cups chicken broth
Bring to boil.
Add:
1 can (28 oz) tomatoes, with juice, chopped
Turn heat down, cover pot, simmer
Add:
2 cups diced carrots
1 small onion, chopped
1 Tbsp peeled, grated, ginger root
2 Tbsp minced garlic
1 Tbsp crumbled oregano
1 tsp prepared hot Chinese mustard
6–8 chicken legs, skinned or whole cicken cut up or thighs- I prefer thighs.
1⁄2 cup barley
1 cup dry white wine - optional
1⁄2 tsp fresh ground pepper


Simmer the soup, uncovered, for 30 minutes, stirring occasionally
or until soup is thickened. Turn heat lower(or even off). Transfer
the chicken to a platter and let cool. Strip meat from the bones and
cut into bite size pieces. Return chicken to the pot and reheat soup
if necessary.

Serve with good bread and a good salad.

Notes: I put most of my soups in the oven these days- the gas stove top cooks too hot and does not allow a nice simmer. I can put a soup in the oven at lunch time on a low heat and it will be ready for dinner- better than a cock-pot- which I have never mastered.