1 (2 pound) beef chuck roast (cut into cubes)
1 cup barley (can add more if desired)
2 bay
leaf
2
tablespoon oil
3 carrots,
chopped
3
stalks celery, chopped
1 onion,
chopped
1 (16
ounce) package frozen mixed vegetables
4
cups water
2
cups low sodium beef stock
1
tablespoon white sugar
1/4
teaspoon ground black pepper
1/2 teaspoon
paprika
1/2
teaspoon basil
1/2 teaspoon
garlic powder
1/2 teaspoon
adobo (found in the Spanish seasoning section)
2
tablespoon worsheshire
sauce
1 (28
ounce) can chopped stewed tomatoes
Directions
1.
Sprinkle
meat with paprika, worsheshire sauce, black pepper, garlic powder and adobo.
2.
In
a small pot heat oil and sauté meat on high just to quickly brown the sides.
3.
When
all the meat is brown all over, transfer it to a soup pot (stock pot or a pot
large enough to hold everything), add beef broth and bay leaf, then cover the
pot and let it cook until meat is very tender
4.
When
meat is tender, reduce heat
5.
Add
water, barley, vegetables, stewed tomatoes, sugar, and seasoning to taste
6.
Cover
the pot again, and let cook for another hour or until barley and vegetables are
cooked.