This is the perfect cold weather meal. I cook for a family of six and always like to have leftovers, so double the recipe if you’d like the same.
Ingredients:
- 1 pound beef (I buy the best priced boneless steak and cut into bite-sized pieces)
- 1 to 2 cans (15 oz.) tomato sauce or crushed tomatoes
- 3 to 4 potatoes, peeled and cut into chunks a little bigger than bite-sized
- 3 to 4 carrots, peeled and cut into bite-sized slices
- 1 cup pearl barley (if you use hulled barley, plan to cook it for almost 2 hours)
- 2 cups water
- Optional: 2 stalks celery, cut into slices, 1 medium onion, diced.
What you do:
- Brown the beef in a stock pot (largest pot) over medium-high.
- Add tomato sauce or crushed tomatoes, barley, potatoes, carrots, water (and optional items, if using) and bring to a boil.
- Reduce to low and simmer for 45 to 60 minutes, stirring occasionally to keep the barley from burning on the bottom of the pan.
- Salt and pepper to taste.
Serve with fresh sourdough bread for even more yumminess.
