18ozcan diced tomatoes(540ml) - we like Aylmer Original
3-4 cupsleftover roast beef or beef stewing cubes*see notes
⅔cupbarleypearl or pot
½tspground black pepper
2tbspBeef Better than Bouillon or equal amount other bouillon
4cupswaterplus extra if needed
In a large dutch oven, heat olive oil on medium heat.
2 tbsp olive oil
Add onion and celery and cook until onions are softened, about 5 minutes.
Stir in carrots, tomatoes, beef, barley, worchestershire sauce, Better Than Bouillon, seasonings, and water.
Bring to a gentle boil, cover, and cook for 30 minutes. Stir regularly, reduce heat if needed to prevent sticking to the bottom of the pan.
Reduce heat to keep stew at a simmer, cover, and allow to cook for 1-3 hours to allow flavours to fully develop. Stir regularly.
Remove from heat and serve. If portioning into freezer containers, allow to cool completely before covering/sealing, and keep about 1" of room at the top of the container to allow for ice expansion.
If you're using leftover roast beef, add it as instructed.If you're using beef stewing cubes, add them to the hot oil BEFORE the onion and celery, and brown evenly, about 10 minutes, then add the onion and celery and cook until the onion is softened. Cook for minimum of 2 hours, the longer the better to ensure the beef is tender.