Beef Barley Stew

Ingredients

• 2 tablespoons oil
• 2 lbs stewing beef
• 2 cups onions, chopped (I use frozen)
• 2 cups carrots, sliced (I use pre-cut fresh carrot chips)
• 3 celery ribs, cut into small chunks
• 1/4 cup red wine

• 2 (14 1/2 ounce) cans beef broth, low sodium

• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 teaspoon chili powder
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 3/4 cup barley, uncooked (Don't use the quick cook style)

Directions

1. 1

   Preheat oven to 300 degrees.

2. 2

   In oven-safe dutch oven, heat oil over med high heat and brown beef. Remove to a plate.

3. 3

   Add onions, carrots and celery to pan. Saute for several minutes.

4. 4

   Deglaze pan with red wine.

5. 5

   Add broth, tomatoes, spices and salt.

6. 6

   Bring to a boil. Place covered dutch oven in oven. Cook 1 hour and 15 minutes.

7. 7

   Add barley, continue cooking for 60 minutes or until barley is tender. Add more water if needed.