I used this recipe only as a starting point.Read many reviews and borrowed from them.Used cubed stew meat, and cut it up into bite sized pieces. Then dredged them in flour, sea salt, and fresh ground pepper, sauteed it in a little oil. I also sauteed the onion in the same pan as the meat. I used 4 cans of beef broth low sodium, and two cans of Red gold stewed tomatoes with garlic, and oregano. I did not drain them. I cut up a half bag of baby carrots, three stalks of celery. I also added a small box of frozen corn. I had a field day with the spices. I added a tablespoon of soy sauce, and dark brown sugar. A pinch of celery salt, basil,oregano, and thyme.
No time for the slow cooker so used a stock pot on top the stove. Simmered all but the barley and bay leaf for about 2 hours. Then the last hour I added the pearl barley and bay leaf, and simmered for another hour. It turned out great!
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