Beef and Barley Stew

Ingredients

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

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.

* Add corn starch slurry if sauce is too watery. Bring stew to a boil, stirring constantly. Boil 1 minute.

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