2 1/2 pounds beef chuck roast
2 large white onions, peeled & chopped
oil to brown meat in
1 can (15 oz) chopped tomatoes with juice
1 box (32 oz) reduced sodium beef broth
1 T worcestershire sauce
1 t dried oregano
1 bay leaf
1 1/2 t kosher salt
1 t black pepper
3 carrots, peeled and cut into 3/4 inch thick slices
3 small yellow potatoes, cut into 3/4 inch cubes
1 stalk of celery, thinly sliced
1/2 cup pearl (not quick) barley
Cut beef into 3/4 inch cubes (bite-size), removing as much fat as possible.
Brown beef in 4 batches in a small amount of oil in a heavy dutch oven.
Add a pinch of salt to each batch while browning.
As each batch of beef is browned, remove it and set aside.
After all meat has been browned, add chopped onions to the pan and cook for 5 minutes, stirring and scraping up browned bits.
Add meat back into pan along with tomatoes (with juice), beef broth, worcestershire sauce, oregano, bay leaf, salt & pepper.
Bring to a boil, then reduce heat to low. Cover and cook for 1 1/2 hours.
Uncover and add carrots, potatoes, celery, and barley.
Increase heat until stew is simmering gently.
Simmer for 45 minutes, or until vegetables and barley are tender.
The Johnson Family Cookbook