Beef and Barley Stew


First:

1 lb. cubed stew meat
2 Tbls. olive oil

In a soup pot, heat the oil then brown the meat on all sides.

Next:

6 cups water
14 oz. can diced tomatoes
1 onion diced
1 1/2 beef bouillon cubes (No MSG or gluten added)
1 Tbl. garlic flakes
A handful of fresh parsley, chopped or 2 Tbls. dried


Add all the ingredients to the browned meat and bring to a low boil.

Turn down to a steady simmer and let cook 1 and 1/2 hours.

In the meantime:

Pour about 1 cup hulled, uncooked barley in a medium sized pot and cover with several cups of water (enough to cover and then some).

Cook for 1 hour, until the barley is tender and chewy.

Drain barley and set aside.

Last:

After the stew has cooked for 1 and 1/2 hours and the meat is tender add 1 cup cooked barley.

Simmer for 20 minutes more to blend all the flavors.

Serve hot with fresh, crusty bread!

Serves 4