Beef Barley Stew

• 2 tablespoons oil
• 2 lbs stewing beef
• 2 cups onions, chopped (I use frozen)
• 2 cups carrots, sliced (I use pre-cut fresh carrot chips)
• 3 celery ribs, cut into small chunks
• 14 cup red wine
• 2 (14 1/2 ounce) cans beef broth, low sodium
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 1 teaspoon chili powder
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 34 cup barley, uncooked (Don't use the quick cook style)

1. Preheat oven to 300 degrees.
2. In oven-safe dutch oven, heat oil over med high heat and brown beef.
3. Remove to a plate.
4. Add onions, carrots and celery to pan.
5. Saute for several minutes.
6. Deglaze pan with red wine.
7. Add broth, tomatoes, spices and salt.
8. Bring to a boil.
9. Place covered dutch oven in oven.
10. Cook 1 hour and 15 minutes.
11. Add barley, continue cooking for 60 minutes or until barley is tender.
12. Add more water if needed.

oil, stewing beef, onions, carrots, celery, red wine, beef broth, tomatoes, chili powder, ground allspice, salt, barley

Taken from www.food.com/recipe/beef-barley-stew-362430 (may not work)