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Beef Stew
Thick stew with tender pieces of beef and veggies.
Ingredients
- 1-2 lbs beef chuck roast or stew meat cut into bite size pieces
- 1 small onion
- 1 c brewed coffee
- 5-6 c water
- 3/4 c ketchup or 1 small can of tomato sauce
- 3 t beef better than bouillon
- 1 T worcestershire sauce
- 1/2 c pearl barley
- 3/4 c chopped celery
- 1 c diced carrots
- 2 c diced potatoes
- 1 c frozen green beans
- salt and pepper to taste
Instructions
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Brown the beef and onion in about 2 T olive oil.
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Once meat is browned add in coffee, water, ketchup/tomato sauce, beef bouillon, worcestershire, and barley. Bring to a boil. Add in celery. Cover and reduce heat to low.
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When celery is almost tender add in carrots, potatoes, and green beans. Simmer until tender. Add salt and pepper to taste and serve.
Recipe Notes
NOTE: If you want a less thick consistency you can just add more water and/or use less barley. Season accordingly.