Beef Barley Stew

Makes 6 pounds of stew, serves 6-8

Ingredients:

  • 2 tablespoons olive oil

  • 1 1/2 cups onion, chopped (about 7 ounces)

  • 10 ounces carrot, chopped

  • 10 ounces celery, diced

  • 15 ounce can black beans

  • 30 ounces (2 cans) of diced tomatoes

  • 15 ounces water

  • 1/2 cup pearled barley

  • 1 lb extra lean beef (~96/4%), cut into bite-sized chunks

In a large stew pot, add oil and onion together and sautee until golden. Add carrots and celery. Pour in black beans and diced tomatoes, including the liquid. Use the cans to measure the water (and rinse the can) and pour into the pot. Add barley and beef.

Bring ingredients to a gentle boil. Then turn down heat and simmer until carrots and barley are cooked (at least 20 minutes, depending on how thin the carrot is chopped and how crunchy you like it).