1 lb. Pleasant Valley stew beef, cut into 1 inch pieces
3-4 cups canned tomatoes
6 carrots, peeled and cubed
4 celery stalks, sliced in 1 inch pieces
6 large potatoes, peeled and cut
2 large onions, diced
1 tsp. salt
1/4 tsp. pepper
1/4 cup raw pearl barley
6 cups hot brown rice (2 cups raw)
Brown meat in a large, heavy pan. Add vegetables, seasonings, and barley. Add water if needed. ( I always need to add at least 2 cups of water.) Simmer for 3 to 4 hours or cook in oven all day at 250°. Stew may also be prepared in a slow cooker. Cook on low 10-12 hours or on high for 4 to 5 hours. Serve over steamed brown rice.