Beef and Barley Stew
First:
1 lb. cubed stew meat
2 Tbls. olive oil
In a soup pot, heat the oil then brown the meat on all sides.
Next:
6 cups water
14 oz. can diced tomatoes
1 onion diced
1 1/2 beef bouillon cubes (No MSG or gluten added)
1 Tbl. garlic flakes
A handful of fresh parsley, chopped or 2 Tbls. dried
Add all the ingredients to the browned meat and bring to a low boil.
Turn down to a steady simmer and let cook 1 and 1/2 hours.
In the meantime:
Pour about 1 cup hulled, uncooked barley in a medium sized pot and cover with several cups of water (enough to cover and then some).
Cook for 1 hour, until the barley is tender and chewy.
Drain barley and set aside.
Last:
After the stew has cooked for 1 and 1/2 hours and the meat is tender add 1 cup cooked barley.
Simmer for 20 minutes more to blend all the flavors.
Serve hot with fresh, crusty bread!
Serves 4 