Beef Barley Stew

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 2 lbs beef stew meat, cut into 1-inch pieces
• 1/2 cup flour, to coat
• 2 tablespoons oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon worcestershire sauce
• 1 teaspoon fresh ground black pepper (or to taste)
• 1/2 teaspoon salt (optional)
• 1 teaspoon oregano
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 -6 cups beef stock
• 3 large red potatoes, cut into chunks
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 1/4 cup pearl barley
• 1 cup baby carrots
• 1/2 cup celery, chopped

Recipe

• 1 trim any fat from the meat and cut into bite-sized pieces, in a large zip lock bag place flour and meat coating all the meat really well with the flour.
• 2 in a large skillet brown the beef in the hot oil, browning on all sides, remove meat and set aside.
• 3 add onion and garlic to skillet beef drippings and cook until onion is translucent.
• 4 in a large dutch oven or soup pot add the meat, onions, garlic, beef broth and pearl barley, cover and simmer on medium low heat for 45 minutes.
• 5 next add the fresh ground pepper, worcestershire sauce, herbs, carrots, potatoes, tin tomatoes and celery, simmer until meat is very tender, about another 40-45 minutes.