Beef Barley Stew

Ingredients

• 2 pounds beef stew meat, cut into 1-inch pieces
• 2 medium onions, chopped
• 2 tablespoons olive oil
• 10 cups water
• 1 can (15 ounces) tomato sauce
• 1 can (15 ounces) diced tomatoes
• 8 medium carrots, cut into 1/2-inch pieces
• 1 celery rib, thinly sliced
• 4 teaspoons salt
• 2 teaspoon dried oregano
• 2 teaspoon paprika
• 1 teaspoon pepper
• 3 teaspoons cumin
• 2 cups fresh or frozen green beans (or green peas), thawed
• 2 cups fresh or frozen corn, thawed
• 2 cups medium pearl barley

Directions

• In a large pot, brown beef and onion in oil until meat is no longer pink; drain. Add water, tomato sauce, diced tomatoes, carrots, celery, salt, oregano, paprika, cumin and pepper.
• Cover and cook on low heat for 2 hours. Add the green beans (or peas), corn and barley; cover and cook on low heat 1 hour longer or until barley, beef and vegetables are tender. Yield: 8-10 servings.

 * Adapted from http://www.tasteofhome.com/Recipes/Beef-Barley-Stew-2