As a kid I loved beef and barley soup from a can, but let me tell you, the fresh version is WAY better!
2 Tbsp. vegetable oil
1 lb. boneless beef chuck, cut into 1 inch pieces (or buy beef stew chunks)
2 medium onions, sliced thin (2 cups)
3 medium carrots, sliced thin (1 1/2 cups)
3 ribs of celery (1/2 inch pieces)
2 1/4 cups beef broth (2-3 cans)
1 (8oz.) can chopped tomatoes, undrained
1 tsp. chili powder
1 tsp. ground allspice
salt and pepper to taste
3/4 cup barley
1. Brown beef in oil on at least 2 sides and remove to a plate.
2. Add the onions, carrots and celery to the pot drippings. Cook for 5 minutes, stirring often until beginning to soften.
3. Add broth, tomatoes, spices, stir to break up tomatoes and scrape brown bits off bottom of pan.
4. Bring to a boil. Return beef to pan and lower heat to low. Cover and simmer for at least 1 hour, stirring 1-2 times.
5. Stir in barley. Cover and simmer 40-45 minutes, adding more water as needed until meat and barley are tender.
