Nana's Beef & Barley Stew

This comes from my grandmother's shoebox of recipes -- and it is good! Perfect in the winter with a nice green salad and plenty of crusty bread. This makes a huge pot -- I usually freeze some to have on hand for a quick dinner. I have also added leftover corn or green beans to this and it is still fabulous. It is not a lot of work -- just the simmering takes some time. But it is worth it.

• Ready In: 2 hrs 45 mins
• Serves: 6-8

Ingredients

• 1  large onion, chopped coarsely
• 2  garlic cloves, mashed
• 2  lbs stewing beef, cubed (chuck or round)
• 2  tablespoons olive oil
• 1 (10 1/2ounce) can condensed beef broth (I have used 4 beef bouillon cubes dissoved in 1 1/4 cup boiling water for this)
• 4  cups water
• 2  bay leaves
• 1 1⁄2 tablespoons Worcestershire sauce
•  salt and pepper
• 6  carrots, peeled and cut into bite-size chunks
• 4  celery ribs, trimmed and cut into bite-size chunks
• 1 (4 ounce) can mushrooms
• 1  cup pearl barley, cooked to package directions

Directions

1. Heat olive oil in a large heavy pot.
2. Saute chopped onion, mashed garlic and beef until beef is browned on all sides.
3. Add beef broth, water, bay leaves, Worcestershire sauce and salt and pepper.
4. Bring mixture to a boil, then lower heat to a simmer.
5. Simmer 1 1/2 hours.
6. Add carrots and celery and simmer an additional 30 minutes.
7. You may have to add some more water at this point.
8. Add mushrooms and cooked barley, simmer another 15 minutes.
9. Remove bay leaves and serve.