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Prep Time: 0 Minutes Cook Time: 145 Minutes |
Ready In: 145 Minutes Servings: 4 |
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Wonderful comfort food on a chilly winter's day. Serve with homemade rolls or crusty French bread. Ingredients:
2 tb canola oil |
1 lb. beef chuck, cut into 1 cubes |
2 medium onions, thinly sliced |
3 medium carrots, thinly sliced |
3 ribs celery, cut into 1/2 pieces |
2 1/4 cup beef stock |
1 (8oz) can tomatoes, undrained and chopped |
1 tsp. chili powder |
1 tsp. ground allspice |
1 tsp. kosher salt |
3/4 cup uncooked barley |
Directions:
1. In a 4-5 quart pot, heat oil over medium-high heat. Add the beef and brown on at least 2 sides. Remove to a plate.
2. Add onions, carrots and celery to the pot drippings, cook for 5 minutes, stirring often.
3. Add beef stock, tomatoes, chili powder, allspice and salt. Stir to break up tomatoes and scrape up browned bits.
4. Bring to a boil, return beef to the pot. Reduce heat to low. Cover and simmer for 1 1/4 hours. Stirring once or twice.
5. Stir in barley. Cover and simmer 45 minutes, stirring once or twice and adding more water as needed until meat and barley are tender.
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