Barley Beef Stew

  • 1-1/2 lbs extra-lean ground beef
  • 1 cup chopped onion (about 1 large)
  • 1 cup sliced celery (about 2 medium stalks)
  • 1 cup uncooked pearl barley
  • 2-1/2 cups water
  • 1 Tbsp chile powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 (28 oz.) can whole tomatoes, undrained image placeholder

Cook ground beef, onion and celery in nonstick Dutch oven, stirring frequently, until beef is brown; drain. Stir in remaining ingredients; break up tomatoes.

Heat to boiling; reduce heat. Cover and simmer about 1 hour or until barley is done and stew is desired consistency.

Servings: 6
Submitted by: Recipe Group Member