2 tablespoons vegetable oil
1 pound beef stew meat
1 pound meaty beef bones (such as beef shank bones)
3 celery stalks, chopped
1 large onion, chopped
1/4 cup pearl barley
4 cups water
2 14 1/2-ounce cans beef broth
1 28-ounce can diced tomatoes in juice
1 10-ounce package frozen corn kernels
2 cups frozen sliced okra
2 small bay leaves
2 teaspoons garlic powder
1 1/2 cups frozen peas
1 1/2 to 2 teaspoons hot pepper sauce

beef, barley, vegetable

Orange-Olive salsa
2 large navel oranges
1/2 cup diced red onion
1/2 cup pitted Kalamata olives, diced
1/4 cup chopped fresh parsley
2 tablespoons olive oil
1 garlic clove, minced
1/2 teaspoon Hungarian sweet paprika
1/2 teaspoon ground cumin
1/8 teaspoon cayenne pepper

Carpaccio
2 teaspoons whole black peppercorns
2 teaspoons fennel seeds
1 teaspoon white peppercorns
1 teaspoon coarse kosher salt
1 1/2 teaspoons dried lavender blossoms (optional)*

4 tablespoons olive oil
1 1 1/4-pound trimmed beef tenderloin

2 cups lightly packed fresh arugula
1 2-ounce wedge aged Gouda cheese, shaved using vegetable peeler
beef, carpaccio, orange

3 tablespoons butter, divided
1 medium red onion, thinly sliced into rounds

1 12-ounce rib-eye steak, about 3/4 inch thick

1/4 cup mayonnaise
2 tablespoons prepared horseradish
2 kaiser rolls, halved horizontally, lightly toasted
1 cup arugula
beef, onion, horseradish

2 tablespoons olive oil
1 large onion, chopped
2 garlic cloves, chopped
1 1/2 pounds ground beef
1/4 cup chili powder
2 teaspoons dried oregano
1 teaspoon sugar
2 15-ounce cans black beans, drained
1 16-ounce package frozen corn, thawed
1 15-ounce can tomato sauce
1/2 cup chopped fresh cilantro
2 tablespoons fresh lemon juice

Tortilla chips
Shredded sharp cheddar cheese
Sour cream
beef, black, bean