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!
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