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1 pound beef stew meat, cut into small pieces
4 Tbs. butter
4 oz. sliced mushrooms
1/2 cup diced turnip
1-2 carrots, sliced small
~10 whole pearl onions
3 cloves garlic, minced
3/4 cup pearl barley
6 cup water
1 cup red wine
2 cup beef broth
1 tsp. thyme
salt and pepper to taste
2 Tbs. each butter and flour for roux (optional)
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