Barley Beef Stew

When I first went off to college in Florida, I rented a room from a friend of mine, Renea Hammock. She was originally from California. So, automatically you know she was hip, sweet and beautiful. I was hired by a team of Navy Seals who were working on a project to uncover Spanish gold they believed to be buried under the ocean floor. Nothing became of the gold or the intended romance I tried to kindle between one of the guys and my friend, Renea. So is Love.

I lived with Renea for about a year when life sent us in separate directions. Eventually, Renea moved back to California taking a job as a flight attendant for Southwest Airlines. I met up with her sometime after I moved to California to see how she was doing. As Stephen and I were leaving, she gave us a container of beef and barley soup. I never thought about cooking with barley before, as I found the soup to be quite tasty. Now, I use barley all the time especially in soups.

I use a beef seasoning my sister-n-law sent me for Christmas. It is the best stuff. I am still trying to get the name from her. Use any seasoning you like to use with pot roast. Taking the time to brown the meat and cook the onions and veggies gives the stew more flavor.

1 1/2 pounds stew meat, cut into bite sized cubes
Beef seasoning
2 tbsp canola oil
1 medium onion, chopped
6 garlic cloves, chopped
2 celery stalk, chopped (with leaves)
2 medium carrots, sliced
2 large potatoes, cubed (can use 1 russet and one sweet potato)
1 tsp dried thyme
2 bay leaves
1 tbsp oregano
1/2 tsp dried rosemary, crushed
1/4 tsp pepper
Salt to taste
1/2 cup medium pearl barley
4 cups beef broth
1 tbsp Worcestershire (optional)
1 28 ounce can diced tomatoes

Season stew meat with salt and pepper and beef seasoning. In a large skillet, add a tablespoon of oil, brown the meat on all sides; remove from pan and set aside.
Using the same pot, add another tablespoon of oil, onions and garlic. Cook for a few minutes, then add celery, carrots and potatoes; cooking for a few minutes more.
Add the herbs, barley, broth, Worcestershire sauce and tomatoes with juice. Bring to boil. Turn the heat down and simmer for at least and hour and a half. The longer the stew simmers the better.

If using a crock pot: you can brown the meat if you want or just throw everything in (add more seasoning) and cook about 6-8 hours on high or 9-12 hours on low or until the meat and veggies are tender.

Variations:
-Try adding sliced mushrooms, chopped parsnips and/or fennel seeds.
-To make it thicker add a tablespoon of flour or cornstarch.
-For a little added flavor add a 1 tbsp balsamic vinegar or 1 cup Irish -Guinness beer or 1/2 cup red wine or cranberry juice.