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Ingredients | |
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| 2 Tablespoons vegetable oil | 1 pound beef stew meat cut into 1/2 inch cubes |
| 1/2 tsp pepper | 1 cup chopped onion |
| 2 minced garlic cloves | 1 14.5-oz can chopped tomatoes (including juice) |
| 1 cup celery | 1 cup carrots |
| 1 cup pearl barley | 3-4 boiling potatoes cut into 1" cubes |
| 2-3 bay leaves | 1 tsp dried basil |
| 6.5 cups water | 5 teaspoons beef bullion (heaping) |
| 1/2 10 oz bag frozen peas | 1/2 10 oz bag frozen lima beans |
| 1/2 10 oz bag frozen green beans | 1/2 10 oz bag frozen corn |
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Heat oil in large Dutch oven over medium-high heat. Brown beef for about 8 minutes Add onion and garlic and saute until onion is tender (about 5 minutes). Stir in tomatoes (including juices) and all remaining ingredients except frozen vegetables. Cover and simmer until meat is tender (about 1 hour or so). Stir in frozen vegetables. Cover and simmer until vegetables are tender (about 10 minutes). Hint: I precook the barley and put it into ziplock bags and freeze and add it with the frozen veggies. |
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