Recipe & picture from Taste of Home.2 pounds beef stew meat, cut into 1-inch pieces
1 T. vegetable oil
5 cups water
4 celery ribs, chopped
4 medium carrots, chopped
1 large onion, chopped
1 can (14 1/2 oz) diced tomatoes, undrained
2 T. tomato paste
4 t. beef bouillon granules
1 t. each dried oregano, thyme, basil and parsley flakes
1/2 t. salt
1/4 t. pepper
1 cup quick-cooking barley
In a Dutch oven, brown meat in oil on all sides; drain. Add the water, celery, carrots, onion, tomatoes, tomato paste, bouillon and seasonings. Bring to a boil. Reduce heat; cover and simmer for 50 mintues.
Stir in barley; cover and simmer 10-15 minutes longer or until barley is tender.
We all really enjoyed this stew. Here is a picture of Carson after eating the stew. I don't think this picture truly shows just how messy he was!
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