Metric Jester's Barley Stew

• 1 -2 lb stewing beef (1/2 inch beef cubes)
• 1 tablespoon montreal steak spice
• 1 tablespoon oil
• 4 ounces white mushrooms, sliced
• 2 medium onions
• 3 celery ribs
• 3 medium carrots
• 1 cup barley
• 6 cups beef stock (hot preferred) or 6 cups water (hot preferred)
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram (not optional)
• 1 cup rinsed pot barley

1. toss beef cubes and muschroom slices with montreal steak spice, then coat with oil.
2. Sear beef and mushrooms in dutch oven.
3. add onions and stir fry until onions are just starting to get soft.
4. add celery, carrots, and potatoes stir and wait 3-5 minutes for food to warm up.
5. add beef stock (water) all at once if hot, or slowly if cold.
6. add barley and spices and then stir until combined.
7. simmer for up to 4 hours, but it's cooked after 1.
8. If using a slow cooker: start with the barley and liquid, and then using the same pan, sear beef and add, brown mushrooms and add, fry onions, celery and carrots then add, de-glaze pan and top off with spices.
9. cook for 6 to 8 hours.

stewing beef, spice, oil, white mushrooms, onions, celery, carrots, barley, beef stock, parsley, basil, thyme, marjoram, barley

Taken from www.food.com/recipe/metric-jesters-barley-stew-425790 (may not work)