ITALIAN BEEF BARLEY STEW

By curly

Ingredients

• 1 boneless beef chuck roast (2 pounds), cut into 3/4-inch cubes
• 3 medium onions, coarsely chopped
• 4 celery ribs, thinly sliced
• 3 medium carrots, halved lengthwise and thinly sliced
• 2 medium potatoes, peeled and cubed
• 2 garlic cloves, minced
• 1 can (46 ounces) tomato juice
• 1 can (28 ounces) diced tomatoes, undrained
• 1 bay leaf
• 1-1/2 teaspoons dried marjoram
• 1-1/2 teaspoons dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground pepper
• 1/2 cup medium pearl barley

Preparation

Step 1

In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.

Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender.

Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.

To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Yield: 10 servings (3-1/2 quarts).