Classic Beef and Barley

• 23 cup pearl barley
• 1 1/2 pounds ground beef or stew meat, diced
• 1 medium onions chopped
• 1 clove garlic minced
• 4 each carrots
• 3 ribs celery diced
• 1 can tomatoes
• 3 cans ounces beef stock
• 2 cups water
• 1 each bay leaves
• 1/4 cup parsley leaves minced
• 1 x salt and black pepper to taste
• 1 can soup, tomato opt
• 1 x croutons parmesan, for garnish

1. Brown beef onion and garlic in Dutch oven or heavy kettle until meat is no longer pink.
2. Add barley and remaining ingredients, except croutons.
3. Cover and cook simmering 1 1/2 to 2 hours.
4. Serve with garnish of Toasted Parmesan Croutons and additional minced parsley.
5. To Toast Croutons: Drizzle croutons with melted butter or margarine and toss with grated Parmesan cheese.
6. Spread on baking sheet and toast in 400 degree F. oven until golden.

pearl barley, ground beef, onions, garlic, carrots, celery, tomatoes, beef stock, water, bay leaves, parsley, salt, soup, croutons parmesan

Taken from recipeland.com/recipe/v/classic-beef-barley-36896 (may not work)