3 onions, chopped
4 cloves garlic, minced
2 - 3 tbsp olive oil (45ml)
500 - 700 grams inside round steak, cut into 1" (2.5cm) cubes
6 mushrooms, sliced
3 sticks celery, chopped
4 cups (1 liter) beef stock
4-5 potatoes, peeled and chopped
4 carrots, scraped and chopped
4" chunk of turnip or rutabaga, peeled and diced
1/2 tsp curry powder (2.5ml)
2 tsp Worcestershire sauce (10ml)
1/2 tsp ground black pepper (2.5ml)
1/4 cup pearl barley (60gm)
1 tsp dried oregano (5ml)
1/2 tsp chili powder (2.5ml)
1 cup green peas (250gm)
2 leeks, chopped and well-washed
Sauté onions and garlic in oil and add the beef in batches followed by mushrooms and celery.
Add beef stock and continue to heat.
Add all ingredients in sequence from list, except peas, leeks and dumplings.
Bring to a boil, stirring frequently. Turn down to a simmer and cover, continuing to cook for about 40 minutes, stirring occasionally.
Add peas, leeks and dumplings if desired , continue to cook, covered for 20 minutes.
Thicken if necessary with a blend of 2 tbsp (30 ml) cornstarch and some of the liquid, bring back to a boil.