"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Beef Stew with Barley Recipe

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This recipe for Beef Stew with Barley, by , is from The SETTEDUCATO Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Publix Supermarket


2 1/2 lb Boneless Beef Chuck Roast (cut into 2-inch chunks)
3 Tablespoons Flour or Cornstarch (if Gluten Free)
1 teaspoon Pepper
2 Tablespoons Oil
4-5 Petite Red Potatoes (washed and cut into quarters)
1 Large Onion (cut into quarters)
4 Stalks of Celery (cut into 1/2" pieces)
8 Oz Carrots (cut into 1/2" pieces)
1 (32-ounce) Box Reduced Sodium Beef Broth
1 (14.5-ounce) Can Italian-Style Diced tomatoes
1 Bay Leaf
1 Cup Quick-Cooking Pearled Barley

Place beef into a large zip-top bag with flour and pepper; shake to coat. Heat oil in pan, saute beef 2-3 minutes on each side or until browned.
Place beef into slow cooker. Add remaining ingredients (except barley); cook 4-6 hours on High or 8 hours on Low.
About one hour before serving, stir in barley. Do not replace lid. Cook uncovered 1 hour or until barley and beef are both tender. Remove bay leaf and serve.




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