Barley is a very good source of fiber and selenium. It is also a good source of phosphorus, copper and manganese. You could add it to any soup get the health benefits.

 

 

 

 

 

 

 

 

 

 

 

 

1 (3 pound) beef chuck roast
1/2 cup barley
1 bay leaf
3 carrots
3 stalks celery
1 onion
1 (16 ounce) package frozen mixed vegetables
4 cups beef stock (or water)
4 teaspoons beef base
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

 

 

 

 

 

 

 

 

 

 

It is best to buy the meat and break it down yourself

 

 

 

 

 

 

 

 

 

 

Cut the beef into bite sized pieces

 

 

 

 

 

 

 

 

 

 

In a heavy stock pot add the beef cubes and cook over medium high heat until browned. Remove the meat and set aside

 

 

 

 

 

 

 

 

 

 

Wash the celery

 

 

 

 

 

 

 

 

 

 

Dice the celery

 

 

 

 

 

 

 

 

 

 

Gather the carrots

 

 

 

 

 

 

 

 

 

 

Peel the carrots

 

 

 

 

 

 

 

 

 

 

Dice the carrots

 

 

 

 

 

 

 

 

 

 

Peel the onion

 

 

 

 

 

 

 

 

 

 

Dice the onion

 

 

 

 

 

 

 

 

 

 

Add the veggies to the pot and cook until tender

 

 

 

 

 

 

 

 

 

 

Add beef stock or water (yes I was being lazy here)

 

 

 

 

 

 

 

 

 

Add base

 

 

 

 

 

 

 

 

 

Add bay leaf

 

 

 

 

 

 

 

 

 

Have I told you how much I love penzeys yet? That is another blog post yet to come

 

 

 

 

 

 

 

 

 

 

Add tomatoes

 

 

 

 

 

 

 

 

 

Add barley

 

 

 

 

 

 

 

 

 

Add sugar, salt and pepper

 

 

 

 

 

 

 

 

 

Add the browned beef cubes

 

 

 

 

 

 

 

 

 

 

Cover and simmer approx 2 hours or until the beef is tender and the barley is fully cooked. Add the frozen vegetables in the last half hour of the cooking time

 

 

 

 

 

 

 

 

 

 

Enjoy!