Beef and Barley Stew

For Christmas this year I got two awesome cookbooks as well as two very exciting magazine subscriptions:  Cooking Light and Taste of Home.  This recipe came from Taste of Home.  I made a few alterations and additions.

• 1 lb organic, grass fed beef
• 1 cup sliced celery
• 2/3 cup chopped red onion
• 4 chicken bouillon cubes
• 3 tsp chili powder
• 1/2 tsp pepper
• 1 1/4 cup quick-cooking barley
• 2 cans diced tomatoes, undrained
• 3 1/2 cups water
• carrots
• peas

1. In a soup pot, cook the beef, celery and onion over medium heat until meet is no longer pink and veggies are tender.  Drain.
2. Stir in water, bouillon cubes, chili powder, and pepper.  Bring to a boil
3. Stir in barley, carrots, and peas.  Reduce heat; cover and simmer for 10-12 minutes or until barley and veggies are tender.  Stir in tomatoes; heat through.

I highly recommend this.  It is quick, easy, and quite yummy!