Beef & Barley Stew
Upon request for Peter’s wife’s craving for Beef & Barley Stew:
- 1½ lb beef chuck, cut into 1″ cubes
- 2 cups carrots, chopped
- 8oz mushrooms, sliced
- 2 cups water or beef broth (you could also add a soup bone while simmering; discard before serving)
- 1 can diced tomatoes
- 2 cups water
- 1 package onion soup mix (or 2 Tbs dried onion flakes & 1 tsp garlic powder)
- ¾ cup uncooked pearl barley
- 2 cup frozen green peas
- 1 Tbsp olive oil
Heat olive oil on medium to brown the beef. Add all ingredients to pot (except peas), bring to a boil, then reduce heat. Simmer, covered, and stir occasionally for 1½ hours, or until beef is tender. Stir in peas, cook another 5 min. If you like this one, try Pauline’s Guinness stew »
Serves 6.