Beef and Barley Stew

This is another classic comfort food, and is actually quite easy to prepare. If you don't have coconut aminos just substitute soy sauce.

2 lb beef stew meat, cubed (I used chuck roast)

1 sweet yellow onion, diced

2 stalks celery, diced

2 carrots, peeled and diced

2 cloves garlic, minced

2 tsp herbs de Provence, or Italian herbs

1 can petite diced tomatoes, drained, liquid reserved

1 Tbsp coconut aminos (I used Bragg)

1 Tbsp Worcestershire sauce

1 quart beef stock

1/3 cup pearl barley

In a large stew pot or Dutch oven, brown the beef in 2-3 batches in a dash of canola oil. Set beef cubes aside.

In same pot, sauté the onion, celery and carrots for about 6-8 minutes, until beginning to soften and sweeten. Add the garlic and herbs and cook another 2-3 minutes.

Add the drained tomatoes to the veggies and cook another 5 minutes or so, to darken the tomatoes and draw out their flavor.

Now return the beef to the pot and add the aminos, Worcestershire sauce stock and barley. Bring to a gentle boil and then return to a simmer. Stir, cover, nd cook about an hour, stirring every once in a while.

Adjust thickness with some water if necessary, and season to taste with salt and pepper.

Serves 6.

Cook’s Note: a can of dark beer or stout also works very well in this recipe instead of water.

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