Storm Mountain Beef Stew

Back in the seventies, we were camping in the Rockies and on a stormy night we were driven from our rain-soaked tent to find a meal at nearby Storm Mountain Lodge, high atop the pass into the Kootenay Valley. The rustic surroundings and the excellent stew we chose as our meal have stayed in our memories all these years and inspired this great recipe that has long been a family favourite.

Storm Mountain Beef Stew Recipe

INGREDIENTS:

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 litre) 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

METHOD:

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 (click here for recipe) 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.

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