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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 6 |
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One to crawl up by the fire with.... Ohhh so good. Ingredients:
2 -2 1/2 lbs chuck roast |
2 cups tomatoes or 2 cups v8 vegetable juice |
1 celery rib, finely chopped |
2 carrots, diced |
no-salt-added beef broth |
1 cup quick-cooking barley |
salt & pepper |
2 bay leaves |
Directions:
1. In large saucepan, place meat, tomato juice, celery, carrots, salt and pepper to taste and bay leaves. Add beef stock to cover.
2. Cook until meat is soft and tender, approximately an hour.
3. Remove meat. Cut into small pieces and return to pot.
4. Add barley. Cook 15-30 minutes more, or until barley is tender.
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