Beef Bacon and Barley Stew

I made a very good stew from leftovers last night.  I didn't use a recipe, but created as I went. Here's the rundown. You can always use freshly cooked meat if you don't have any in the fridge. 

Beef Bacon and Barley Stew

1 1/2 pounds leftover smoked tritip (if using other beef, add a few drops of liquid smoke to the liquid portion of the recipe)
1 cup crumbled leftover bacon
1 pound bag of mixed vegetables
4 quarts water 
1 1/2 Tbsp beef broth powder
1 cup pearled barley
salt and pepper to taste
spices of your choice (I use an MSG-free rub we buy from a small local supplier.  They do not sell online.)

For roux:
1 cup milk
1/2 cup flour

Since my meat was already cooked, I simply threw everything into the pot (except the roux) and just brought it to a boil, then simmered for about an hour.  If you are using fresh meat, I would add lard to the empty pot and brown the meat (cut into chunks and seasoned with spices of your choice) before adding anything else. 

After simmering, bring the stew back to a boil.  Mix milk and flour together to make a roux.  Don't let it be clumpy!  Whisk into boiling stew and cook until thickened. Adjust the seasonings, adding more salt, pepper and seasonings until you like the taste. Now it's ready to serve! 

I love how the house smells when I am simmering soup and making bread.  I paired this meal with 40 Minute Rolls, and it was SO satisfying! 

French Bread Rolls

This is one of our family's favorite recipes. I searched for it here to give to a friend, but somehow, I have failed to post it all these years.  Unthinkable, especially with Thanksgiving coming up so soon! So, prepare yourself for The Crew's French Bread Rolls:

French Bread Rolls

3 cups warm water (110 degrees)
2 Tbsp yeast (SAF surpasses ALL others!)
4 Tbsp sugar
4 Tbsp olive oil (I use Bragg's exclusively)
1 Tbsp salt
8 cups bread flour

In your mixer bowl, proof the yeast with the sugar and water, for about 10 minutes.

Add oil, salt and 2 cups of flour. Mix, then add remaining flour. Knead for 4 minutes.  Turn out dough into a large greased bowl. Cover and let rise for one hour or until doubled in size.  Punch down. Form into rolls or loaves. Let rise for 40 minutes or until nicely poofed.  Bake at 400 degrees for 18-20 minutes for rolls, 25 or so for loaves. 

Makes 36 rolls or 4 loaves.  I often use half the dough for rolls and half for loaves.  This bread does not store well and is much better the day it is baked, so consider halving the recipe if you don't have a large crew to feed!