Beef and Barley Stew

By: Trisha
From:??

2 lbs. Beef Stew Meat, cut into 1" pieces
1/3 C. Flour
1 Medium Onion, chopped.
1 t. minced Garlic
1 C. sliced Carrots
2 T. snipped, fresh Parsley
1/2 t. dried Thyme
5 C. Chicken Broth
1 C. Water
2 C. Potatoes, peeled and cut into 1" chunks
2 C. Sweet Potatoes,  peeled and cut into 1" chunks
1 C. Coarsely chopped Roma Tomatoes
8 oz. Sliced Mushrooms
1/2 Medium Barley
1 C. Frozen Peas

Cut Onion, Garlic, Carrots and Parsley.

Season meat to taste with Pepper and thoroughly coat with flour. Grease large pot and cook meat over medium heat until brown- about 5 minutes.

Add Onion and Garlic, sauteing for several more minutes. Add Carrots, Parsley, and Thyme. Saute for 3-5 minutes. Add Broth and Water and bring to a boil, scraping bottom of pot.

Reduce heat, cover and simmer 45 minutes. Cut Potatoes, Sweet Potatoes, Tomatoes, and Mushrooms. After the 45 minutes add Potatoes, Sweet Potatoes, Tomatoes, Mushrooms, and Barley. Return to boiling, then reduce heat and continue cooking, covered, over low heat for another 30-45 minutes or until meat and vegetables are tender. DON'T FORGET TO ADD THE PEAS at the end of the cook time! Serve.

I always forget the peas! I also add more carrots, potatoes, sweet potatoes, and mushrooms. I'm not a huge fan of chunks of meat so I like my veggie ratio slightly higher. The kids like this one.

You could serve this with a chunky bread.