Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: peel and chop the onions coarsely. chop the celery coarsely as well. peel and mince the garlic. saute the onions and celery until softened in the oil; remove them to a large stew pot. add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery. add the water or broth, the barley and the bay leaves to the stew pot. peel and chop all the remaining vegetables into bite-sized pieces. add them to the stew in the order given, then add the tomatoes and the spices. simmer the stew until the meat is done and the vegetables and barley are tender. add a little more water if needed. this can be made ahead; stew keeps and reheats well.

Target recipe: combine flour and pepper; coat beef cubes. reserve remaining flour mixture. in 3 tablespoons of hot oil, brown beef, and remove when brown. sauté onion, celery and garlic until tender. return beef to pan. add beef, broth, wine and spices. bring to a boil, stirring occasionally. reduce to simmer, cover and continue cooking for 1-3/4 hours. add remaining vegetables and cook covered another 45 minutes longer or until meat and vegetables are tender, but not mushy. thicken broth if necessary with 2 tablespoons of the flour mixed with 2 tablespoons water. simmer until thick.