I was feeling a bit under the weather mid-week and decided a bit of comfort food was in order. I snapped up the last of the fresh peas at the market, grabbed some stew beef and then pulled together the rest of the ingredients from bits of Thanksgiving prep leftovers in the fridge.

Beef Stew
1.5 pounds stew beef
1/4 pound bacon, chopped
2 medium carrots, peeled and diced
2 stalks celery, diced
1/3 cup diced shallots
1 cup green onions, chopped
1 cup peas, fresh or frozen
1 cup fresh parsley, chopped
salt and freshly ground pepper to taste
1/4 cup flour
1 bottle beer
chicken stock, to cover
1/2 cup barley

Saute the bacon in a Dutch oven over medium heat until fat is rendered. Remove with a slotted spoon and set aside. Toss the beef in the flour and seasonings then add to the pan in batches and brown well on all sides. Remove beef with a slotted spoon and set aside. Add onion, celery and carrots and a splash of chicken stock. Cook 5-7 minutes or until soft. Pour in the beer and scrape the bottom of the pan with a wooden spatula to loosen any browned bits. Add all ingredients except the barley, bring to a boil then reduce to a bare simmer. Cover and cook about 2 hours, stirring occasionally. Add the barley and cook another 30 minutes or until tender. Serve with hot crusty bread.