Chili-Lime Beef and Sweet Potato Stew

We picked up our cow from the slaughterhouse today and split it up among our selves and five other households as usual.  It was a big animal this year, with a share amounting to about 80 pounds, our largest ever.  I had only a handful of cuts left from last year's share in the freezer and am in the process of using them up.  This was our last package of 2011 stew beef.

The flavors of chili and lime give this a flavor of points south, but they are not overwhelming.  Feel free to add more if you like.

1 lb stew beef, cubed
1 Tbsp all purpose flour
2 tsp chili powder
Salt and pepper
Olive oil
2 medium onions, diced
6-8 cloves garlic, minced
Beef stock
2 medium sweet potatoes (about 1 lb), peeled and diced
1/2 cup pearl barley
2-3 tsp lime juice

Place the cubed beef in a bowl with the flour, chili powder, and a generous sprinkle of salt and pepper.  Toss to coat thoroughly.

Heat a little olive oil in a soup pot.  Add the beef and brown over medium-high heat, stirring occasionally, until well browned, about 5 minutes.  Add the onions and garlic and saute for 2 minutes or so.  Add enough beef stock to cover a bit generously.  Bring to a boil, then reduce heat to low and simmer for about 30 minutes.

Add the sweet potatoes and barley, bring back to a boil, then again reduce heat and simmer for another 20-30 minutes, until the barley is tender.  Turn off heat and add lime juice.  Taste and adjust seasonings if needed.

Serves 4-5.