Friday, February 8, 2008

2 cups boneless chuck roast, cooked and cut into bite sized pieces (I cook a 3 lb roast in the slow cooker until very tender, dice it, and package it in 2 cup portions to be frozen for later use).
1/2 cup barley
1 bay leaf
2 tablespoons oil
3 stalks celery, chopped
1 onion, chopped
1 (16 ounce) package frozen mixed vegetables
6 cups water
6 teaspoons beef buillion
1 tablespoon white sugar
1/4 teaspoon ground black pepper
1 (28 ounce) can chopped stewed tomatoes
salt to taste
ground black pepper to taste

Heat oil in a large stock pot over medium-high heat. Saute celery, onion, and frozen mixed vegetables until tender. Add water, beef bouillon, sugar, 1/4 teaspoon pepper, chopped stewed tomatoes, beef and barley. Bring to boil, reduce heat, and simmer 20-30 minutes or until barley is tender. Season with additional salt and pepper to taste.