Beef or Lamb Stew

2 lbs stewing lamb or beef
Marrow bones, if available
2 lbs potatoes
1/2 lb carrots
Half cup barley, ideally soaked in water overnight
2 medium onions
1 stalk celery
1 green pepper, if desired, seeded and sliced thinly
1 turnip and/or parsnip
Salt, pepper to taste, 2 cloves fresh garlic, 2 bay leaves, sprig of fresh thyme
Small squeeze of tomato puree
Optional: Half a pack of Knorr (or other brand) oxtail soup mix or beef stock cubes

This makes a lovely pot of soupy stew that will feed four hungry people nicely.

Cut the meat into 1-inch cubes, if it is not already prepared that way by your butcher or market. Brown the meat with the oil in a fry pan. Chop one of the onions and include it with the meat as it is nearly done browning. Drain the fry pan and pour the meat and onions into a stew pot with twice as much water as needed to cover the meat chunks. Place the bones (if you have some), garlic salt, pepper, bay leaves, basil and thyme in the pot and bring the mix to a simmer. Cover and leave it  45 minutes, stirring and checking the water level occasionally.

At the 45-minute stage, check the water level again and add the barley. Continue to simmer on low heat, stirring occasionally to make sure the barley is not burning on the bottom of the pot. Check the meat occasionally and when it has reached the point where it is chewed easily lower the heat to the barest simmer.

While the meat is cooking, use the time to peel the potatoes, carrots and any other vegetables. Slice the veggies into bite-size pieces, except for the remaining onions, which should be chopped into smaller bits. Pour the rest of the vegetables into the brew and continue to simmer just until they are just soft enough to eat.

If you decide to add the soup or stock, this is the time. If you're opting for soup I recommend mixing the packet's powder in a large glass with cold water. Use a whisk to completely blend it. Add it to the simmering stew pot a quarter at a time until the stew reaches a taste and consistency you like. With the stock cubes, add them one at a time, tasting frequently to see when the stew's flavour suits you. Do not add both soup and stock cubes to the stew.

Another way to thicken the broth is to add sliced potatoes to the mix from the beginning with the meat. Those potatoes will dissolve and add body to the soup.

(One other tip when using lamb. If possible cook the stew early and allow it to cool completely. Put it in the fridge and let it get cold. When it's time to eat pull the stew out of the fridge and you're likely to find the meat fat has congealed at the top of the stew. It's easy to skim the fat off the stew with a spoon. When done skimming, reheat the stew and serve when it's hot; do not reboil it.)

That's it. Now, get a big hunk of buttered brown bread and enjoy.

Salt and pepper to taste and eat it up!