Tasty Beef and Barley Stew



I made some kick ass beef and barley stew last night. I haven't used barley before and it was soooo easy! Here is the recipe:



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Beef and Barley Stew - This hearty stew can be prepared from freezer to table in under 2 hours. It's easy to prepare ahead of time and refrigerate or freeze for later use.
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Ingredients
1.5 pounds Beef, cubed
1 white Onion, diced
4 cubed Potatos
1 cup Barley
1/4 cup Flour
1 can Tomato Paste
1 sml can Diced Tomatoes
1 slug Worcestireshire Sauce
1 bunch Parsley
Salt, Pepper, Paprika to taste
1 teaspoon Thyme
2 teaspoons Marjoram
2 tablespoons Vegetable oil
2 cartons Beef broth
1 lb Mushrooms
1 can Frozen Green Beans
1 can corn
1-2 Cloves halved Garlic
1-2 stalks Celery
handful of little carrots

Dust beef cubes with flour lightly. Brown in vegetable oil.* Simmer for 1 hr. Add barley, potatoes, sliced mushrooms, frozen green beans, corn, carrots diced tomatoes & tomato paste. Add slug of Worcestershire sauce. Simmer additional hour. Chop parsley and stir into stew before serving.


*Procedure
Combine the flour, salt, pepper, and paprika on a plate, and dredge the cubed beef in the flour mixture.
Add the oil to a Dutch oven or large sauce pan on medium high heat. Brown the beef in the oil.

Notes, tips, and variations
Don't overcrowd the beef when browning. If there is not enough room to brown all the meat at the same time, do it in batches, and then add the reserved beef with the other ingredients.

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I didn't add the mushrooms, diced tomatos, bay leaf or parsley and it was still very good!!! And I didn't have any garlic so I just used garlic powder.