Cooking for Cold Weather

I've updated the Recipes section again; now the index makes some sort of sense. Speaking of recipes...

According to the Weather Channel, we are supposed to have a "significant cooling trend" move through the state this week, starting tonight. And by "significant," they mean that Wednesday's high temperature is supposed to be twenty degrees, with a 50% chance of snow. So I guess it is time for a good cold-weather recipe...something hearty and warm and soothing. And manly.

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Trav's Beef and Barley Stew

2, 14-oz boneless steaks, cut into 1" cubes
1 t. olive oil
1 large onion, chopped
2 cloves garlic, minced
2 bay leaves, whole
1 t. savory
1 T. Worchestershire sauce
1/2 cup red wine
4 cups water
4 beef boullion cubes
1 can (14 oz) beef consomme
2/3 cup dry pearl barley
2 cups of potatoes, cut into bite-sized chunks
1 cup of baby carrots, snapped in half
1 cup of celery, cut into 1" long pieces
Salt and pepper to taste

Brown the steaks in a heavy stock pot, by stir-frying them in a teaspoon of olive oil. When the steak cubes are browned on the edges, add the garlic, onion, savory, bay leaves, red wine, and Worchestershire sauce. Cook over medium heat until onions are transparent and most of the liquid has evaporated.

Add the water, boullion, barley, and consomme. Cover tightly and simmer slowly for 30 minutes, then add the potatoes, carrots, and celery. Cover and cook on medium heat until the vegetables are tender, about 30 more minutes. The stew will thicken as it cooks; if it becomes too thick add 1 cup of water and 1 more beef boullion cube.

Before serving, remove the bay leaves and season with salt and pepper to taste. Serve with crusty french bread and a dark beer.