Beef Barley Stew

This recipe is written to use easy ingredients but does take a while to cook. This is really good on the second day.

• Ready In: 2 hrs 20 mins
• Serves: 8
• Yields: 8

Ingredients

• 2  tablespoons  oil
• 2  lbs stewing beef
• 2  cups onions, chopped (I use frozen)
• 2  cups carrots, sliced (I use pre-cut fresh carrot chips)
• 3  celery ribs, cut into small chunks
• 1⁄4 cup red wine
• 2 (14 1/2ounce) cans beef broth, low sodium
• 1 (14 1/2ounce) can diced tomatoes with juice
• 1  teaspoon chili powder
• 1  teaspoon ground allspice
• 1  teaspoon salt
• 3⁄4 cup barley, uncooked (Don't use the quick cook style)

Directions

1. Preheat oven to 300 degrees.
2. In oven-safe dutch oven, heat oil over med high heat and brown beef. Remove to a plate.
3. Add onions, carrots and celery to pan. Saute for several minutes.
4. Deglaze pan with red wine.
5. Add broth, tomatoes, spices and salt.
6. Bring to a boil. Place covered dutch oven in oven. Cook 1 hour and 15 minutes.
7. Add barley, continue cooking for 60 minutes or until barley is tender. Add more water if needed.