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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Serve with good bread and a nice red wine Ingredients:
1 -2 tablespoon vegetable oil |
1 lb beef stew meat |
1 onion, chopped |
2 carrots, peeled and sliced |
2 stalks celery, chopped |
8 cups water |
6 beef bouillon cubes |
1 (14 1/2 ounce) can tomatoes, undrained, broken up |
1 teaspoon chili powder |
1 teaspoon allspice |
1 teaspoon salt |
3/4 cup uncooked barley (not quick-cooking) |
2 cups peeled chopped potatoes |
Directions:
1. Heat oil in a large pot.
2. Brown beef.
3. Add onion, carrots, celery, water, bouillon, tomatoes, spices and salt. Stir to scrape up browned bits on the bottom of the pot.
4. Cover. Simmer over low heat 1 1/4 hours.
5. Stir in barley and potatoes.
6. Cover and simmer 45 minutes longer, stirring occasionally.
7. Add water to thin if necessary.
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