A meal in a bowl with beef, vegetables and barley. It will bowl you over!
Ingredients:
- 1 lb (500 g) blade roast OR sirloin tip OR stewing beef, cut into small cubes
- 1 tablespoon Montreal steak spice
- 2 teaspoons seasoned salt
- 2 teaspoons garlic powder
- 2 teaspoons dried rosemary
- 2 tablespoons oil
- 1 large onion, diced
- 2 celery stalks, diced
- 1 green pepper, diced
- 1 large tomato, diced
- 1 large carrot, 1/2 inch slices
- 1 beef bouillon cube
- 3 tablespoons tomato paste
- 1 teaspoon dried parsley
- 2 cups water
- 1 cup pot barley, rinsed and drained
instructions:
- Cut the meat into bite-sized cubes and toss with the Montreal steak spice, seasoned salt, garlic powder and rosemary.
- Heat the oil in a large skillet over medium high heat. Add the meat and brown on all sides, about 2 minutes per side.
- Add the onions, celery, green pepper, tomatoes and carrots. Sauté for 5 minutes, stirring occasionally.
- Crumble the beef bouillon cube into the skillet and mix.
- Move all the skillet contents to one side of the skillet and add the tomato paste to the bottom of the skillet and heat for 1 minute.
- Add 2 cups of water (or beef broth if not using bouillon cube) and the parsley. Stir and bring to a boil. Reduce the heat to low and cover with a lid and simmer for 45 minutes.
- Add the rinsed barley and stir. Continue to simmer with the lid on for another 45 minutes.
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