Barley and Beef
36oz. Beef “stew meat”
1.5lbs Pearled barley
4c carrots (about five large sticks)
4c of celery (about five large stalks)
4 large onions
8oz tomato paste
1.5-2gal of water
Large pot (12qt recommended)
Dutch Oven (4qt recommended)
Peel and coarsely chop onions
Melt fat in dutch oven. Fry onions until brown. Add tomato paste until brick red and thick, set aside.
Chop celery and carrots into ¼'' slices
In large stock pot add beef and parcook with fat. Add water and bring to a boil add celery, carrots and pearled barley. Keep at a low boil for around 45 minutes or until celery, carrots and barley are tender.
Add onion mixture to pot
Season to taste
Serves up to ten.
Fresh beef can be substituted for canned beef. Simply boil carrots, celery and barley and add diced meat at the end.