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Stew: Dragon's Bowl

Source of Recipe

Trudy Schuett


Recipe Introduction

"This recipe grew out of a soup devised by Rev. Laughlin Mackay, who produced a vegetarian version without the mushrooms and herbs, and simply calls it gruel. I needed a meaty, stick-to your-ribs kind of recipe for the main character in my book, “Dragon,” to make, and since I’m as much a cook as I am a writer, I couldn’t resist coming up with a real recipe."

List of Ingredients

2 lb beef stew meat, cut in cubes
1 large onion, chopped
3-4 carrots, sliced
3-4 ribs celery, sliced
1 lb mushrooms, sliced
4 T butter or olive oil
1 bay leaf
1 tsp-1 T whole peppercorns
1 tsp dried parsley
1 tsp dried sage
1 tsp dried rosemary
1 tsp dried thyme
1 tsp-1 T salt
2 tsp instant beef bouillon
½ cup pearl barley
½ cup white rice
½ cup brown rice
½ cup wild rice
½ cup lentils




Recipe

1. Brown beef in butter or oil, add veg and mushrooms, sauté.

2. Add spices and seasonings.

3. Add barley, rices, and lentils, in whatever combination you have on hand, with total volume adding up to about 2 ½ cups.

4. Add 6 cups of water to start, adding more as the soup cooks depending on the consistency desired.

5. We allow a minimum of 2 hours for the soup to simmer—this recipe works well in the crock-pot. Just dump everything in and walk away. It helps to sing as you add the herbs. ;>)

6. This recipe also freezes and reheats well in the microwave. We freeze it in individual portions.


YIELD: 8 Servings