Ingredients
- 1 pound stew meat, trimmed of fat
- 10 cups water
- 1 tablespoon black pepper
- 1 tablespoon seasoning salt
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 (28 ounce) can crushed tomatoes
- 3 carrots, diced
- 3 stalks celery, diced
- 1 onion, minced
- 1 cup pearl barley (1/2 bag)
Method
- Combine meat, water, herbs, and spices in a stock pot.
- Boil over medium low heat for about 2 hours.
- Remove meat from stock with a slotted spoon.
- Finely dice meat.
- Return meat to stock.
- Add vegetables and barley.
- Reduce heat and simmer (do not boil) until barley is cooked (about 1 1/2 hours).
Source
Myrna’s original recipe.
