Recipe
2lbs Beef for Stew…Service Meat Counter
1 Med Yellow Onion, diced…Produce
3 Stalks of Celery, diced…Produce
8 oz of Carrots, sliced…Produce
2 Med, Russet Potatoes, diced…Produce
8 oz Baby Portobello Mushrooms, sliced…Produce
3 Cloves of Garlic, minced…Produce
2 Tbsp. Fresh Thyme…Produce
1 Bay Leaf…5
2 Qts. Beef Broth or Beef Stock…Aisle 3
1 Cup Barley…Aisle 3
4 Tbsp. Corn Starch…Aisle 5
2 Tbsp. Olive Oil…Aisle 3

Preparation
1. Lightly season the beef with salt and pepper, then brown in a large pot with 1 tbsp. of the olive oil. Remove the beef from the pan, when browned.Add in the remaining olive oil and sauté the carrots, onion, & celery for about 5 minutes. Next add the mushrooms and garlic into the pot, cook for 2 minutes more.
2. Pour in the beef broth/stock. Add in the thyme and bay leaf, allow pot to boil. Add in the potatoes, barley, and beef, allow to simmer for 45 minutes.
3. Bring the stew to a boil once more. Dissolve corn starch in 1/2 cup of cold water, slowly pour into the stew, stirring constantly, until desired thickness is reached.