Elk Barley Casserole

Ingredients

• 1 1/2 lbs elk steaks, cubed
• 1 cup chopped onion
• 1/2 cup chopped celery
• 1 bay leaf
• 1 (10 1/2 ounce) can cream of celery soup
• 3/4 cup white pearl barley
• 1/2 cup frozen peas
• 1/2 cup corn (either canned or frozen)
• 1 tablespoon salt (or less)
• 1/4 tablespoon pepper
• 1 tablespoon butter or margarine
• 2 (1 lb) cans tomatoes (diced or stewed)
• 2 1/2 cups water
• 1 green pepper, chopped

Directions

1. 1

   Saute beef, celery and onion in large dutch oven pot until brown.

2. 2

   Stir in remaining ingredients.

3. 3

   Bring to a boil.

4. 4

   Pour into a large casserole dish.

5. 5

   Cover with lid and bake at 375 for 1 hour and 15 minutes or until barley is tender.

6. 6

   Add extra water if necessary.

7. 7

   If you are cooking this in a crock pot, brown meat, celery and onions.

8. 8

   Then add all ingredients to the crockpot, stir and cook on high for 4 hours or until barley is tender.