Beef and Barley Stew

Ingredients

• vegetable oil (1/4 cup)
• stewing beef, cut into 1 inch cubes (2 lbs)
• chopped onion (1/2 cup)
• garlic cloves, minced (2)
• celery (NA)
• water (4 cups)
• 8 oz/236 mL can tomato sauce (1)
• bay leaves (4)
• thyme leaves (or 1 sprig fresh) (1/2 teaspoon)
• rosemary (NA)
• salt (1 teaspoon)
• pepper (1/4 teaspoon)
• peeled carrots, cut in large pieces (1 lb)
• potatoes, diced (3)
• 10 ounce/283 gram package frozen peas (1)
• barley (rinsed) (1/4 cup)
• Worcestershire sauce
• chicken bouillon (4 cups)

Instructions

1. Add meat; brown well - about 10 minutes - and then remove.
2. Cook and stir until onion is soft and translucent — 4 to 5 minutes.
3. Stir garlic into onion; cook and stir until fragrant, about 1 minute.
4. Add 4 cups water and chicken bouillon (tomato sauce optional).
5. Add celery, bay leaves (4), rosemary, thyme (1⁄2 tsp), salt (1 tsp) and pepper (1⁄4 tsp).
6. Return beef with any accumulated juices to pot.
7. Bring to a boil; cover, reduce heat and simmer 45-60 minutes.
8. Remove meat.
9. Add barley (1/4 cup) and cook for 45 minutes.
10. Return meat to pot.
11. Add carrots (1 lb.), potatoes (3) and peas.
12. Cover and cook 30 minutes on medium low or until vegetables are tender.