Posted in Stews
1 ½ pound cubed or ground beef
3 cups barley
2 cups cubed potatoes (may substitute yams or sweet potatoes)
1 cup sliced carrots
½ cup sliced celery
2 cups canned corn (may substitute peas)
5 cloves chopped garlic
½ cup olive oil
leftover shells from 3 to 6 eggs (optional)
leftover vegetables (broccoli, green beans, cauliflower)
Fill large stockpot with 3 quarts of water, and add all ingredients. Bring to a boil, and then reduce to simmer for 70 minutes. Cool and serve. Divide the rest into meal-size portions, and refrigerate or freeze for future meals.
Posted: 2/9/2011 |
Updated: 2/9/2011