Italian Beef Barley Stew

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IngredientsItalian Beef Barley Stew

  • 1 boneless beef chuck roast (2 pounds), cut into three-quarter inch cubes
  • 3 medium onions, coarsely chopped
  • 4 celery ribs, thinly sliced
  • 3 medium carrots, halved lengthwise and sliced thinly
  • 2 medium potatoes, peeled and cubed
  • 1 cup frozen sweet peas
  • 2 garlic cloves, minced
  • 1 can (46 ounces) tomato juice
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 Bay leaf
  • 1 1/2 teaspoons dried margarine
  • 1 1/2 teaspoons dried sign
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground black pepper
  • 1/2 cup medium Pearl Barley

Directions

  1. In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain.
  2. Stir in the celery, carrots, peas and potatoes. Cook and stir 5 minutes or until crisp – tender. Add garlic; cook 1 minute longer.
  3. Stir in the tomato juice, tomatoes, Bay leaf and seasonings. Bring to a boil. Stir in Barley. Reduce heat; cover and simmer for 1 1/4 – 1 1/2 hours or until meat and Barley are tender.
  4. Discard Bay leaf. Serve desired amount.
  5. Cool remaining stew; transfer to freezer containers, freeze up to 3 months.

Makes 10 servings (3 1/2 quarts).

 

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