I feel so healthy when I eat this stew. I'm sure it is the barley, which I don't eat regularly (unless Grape-Nuts count.)
This recipe is from a cookbook Brian and I received for our wedding (Betty Crocker's Dinner for Two) but over the years I've modified it to serve our current family.
Barley Burger Stew
1 lb. ground beef
1 cup chopped onion
1/2 cup chopped celery
4 1/2 cups tomato juice (I use one extra large can.)
1 cup water
1 tsp. salt
1 tsp. chili powder
1/2 tsp. pepper
1/2 cup uncooked barley (I almost always double this amount of barley. I like lots of it.)
In a large saucepan, cook and stir meat and onion until meat is brown and onion is tender. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer until barley is done and stew is desired consistency, about 1 hour.
Julie's Notes: The cooking time will be greatly reduced if you use quick barley. Follow the label for whichever type of barley you choose. You also may need to add more water depending on desired consistency.
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