I snuck this hearty stew in on a cool and cloudy September day before predicted 100 degree highs--must be Indian summer. Lots of wonderful fresh fall veggies from the local farmer's market (everything one dollar!) and herb garden. I made the beef broth from scratch (to celebrate my new chest freezer), but the strong, earthy flavors would shine through just fine with bouillon.The textures will be best if you make the stew in this order, but this could be adapted for crock pot. 2.5-3 lbs. stew beef, 1" cubes 3 small onions, in chunks 4-5 Roma tomatoes (or 2 Tbsp. tomato paste) 2 c. carrots, cut bite-sized 1.5 c. pearled barley 2-3 quarts beef broth 1 bundle turnip greens 1 sprig fresh rosemary 2 cloves garlic, minced 2 Tbsp. dry sherry 2 Tbsp. butter + 1 Tbsp. oil 2 Tbsp. flour 1 tsp. black pepper 2-3 Tbsp. salt 1 tsp. paprika Sprinkle the beef cubes with some of the salt and pepper and toss with the flour and paprika. Heat the butter and oil in a dutch oven
The Magidow family's modern-day recipe box.