This is a stove-top stew. It’s fabulous for a chilly day – like the day I post this. Though the amount of garlic sounds like a lot – it truly isn’t.

2-1/2 lbs. stewing beef cut into 1/2 inch chunks
1/2 cup flour
1 tsp. kosher salt
1/2 tsp. black pepper
2 Tbs. vegetable oil (canola)
2 envelopes of the Lipton Beefy Onion Soup Mix
1 can chopped-up tomatoes
6 – 8 potatoes – whatever variety you like
1 Large onion
Big, heaping spoonful of minced garlic

Place the flour, salt & pepper in a zip-lock type bag and toss in the beef mixture a few at a time until they are coated – tap off excess flour; place chunks on a plate. Heat the vegetable oil in a large pot (such as a Dutch oven if you have one) over med-hight heat and add the chunks a few at a time to brown them all over.
Add both envelopes of the soup mix, can of tomatoes, thyme, bay leaf, 2 cups of water, and the 1 can of beef broth. Bring this to a boil; scrape the bottom of the pot with a wooden spoon or spatula to get the browned bits all stirred into the broth. Add the potatoes, onion, carrots, turnips, and reduce the heat to low. Simmer for 3 hours, stirring occassionally.

So simple, so good.

Step I:
1 1/2 quarts of beef broth (canned is fine)
2 cups cold water
1/4 cup barley
1 celery stalk chopped
2 carrots peeled & diced
1 medium onion, chopped
4 garlic cloves, minced (jar is fine)
1 inch x 1 inch piece lemon peel
Salt & pepper to taste

Step II:
1/2 tsp. dried basil
1/2 tsp. oregano
1/2 cup fresh parsley, chopped
2 bay leaves
1/2 tsp. dried rosemary
2 tomatoes – chopped
4 Tbsp. tomato paste
1 cup grated Pecorino Romano or Parmesan (optional)

Put the stock and water in a large pot and bring to boil. Add barley and turn down to a low simmer. Add the celery, carrot, onion, garlic, lemon peel, salt & pepper and simmer, covered, for 2 hours. Stir this often because the barley sticks.

Now begin Step II.
After 2 hours is up, add all the herbs, tomatoes and paste. Continue cooking, covered for 1 more hour, stirring often. Remove the bay leaves. Ladle into bowls and sprinkle some grated cheese on top.

This goes together in about 30 minutes. You can even use frozen broccoli. Making it during the week is oh so easy.

4 cups of low-sodium chicken broth
1 cup cold water
1 cup of half-n-half
4 slices Kraft white or yellow American singles
1/2 cup flour
1/2 tsp. minced onion (can be dried, minced)
1/2 tsp. ground pepper
Broccoli florets – 2 large fresh bunches or 3 boxes frozen

Combine the broth, water, half-n-half, cheese, flour, onion and pepper into a large pot. Whisk it to combine well and to break up flour blobs.

Place on stove top and turn heat to medium-high. Bring to a boil, then reduce to a low simmer. Add broccoli and simmer for 20 minutes. Serve.