ZESTY HAMBURGER BARLEY STEW

Zesty Hamburger Barley Stew image

Provided by Enro Gay

Time 2h10m

Number Of Ingredients 17

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1 lb extra lean ground beef
1 large yellow onion
2 - 3 celery stalks
3 medium carrots
2 can(s) chicken broth, low salt (14 oz)
1 can(s) tomatoes and chilies, 14 oz (like rotel)
1 can(s) tomato sauce, reduced sodium (14 oz)
2 c hot and spicy v8 juice
3 clove garlic
1 Tbsp oregano, dried
3/4 Tbsp basil, dried
3/4 Tbsp rosemary, dried
2 bay leaves, dried
2 Tbsp sugar
hot sauce, several good shakes
1 tsp pepper, fresh ground
1 c medium pearl barley, uncooked

Steps:

1. Course chop the onion, celery stalks and carrots. Mince the garlic or feel free to use refrigerated chopped garlic to equal about 3 cloves.
2. Place a stock pot or dutch oven over medium heat; crumble the hamburger over the pan and break it up with a spatula. Add the chopped vegetables and continue to stir and chop until the meat is no longer pink. Add the garlic the last minute or so. NOTE: There should be no need to add extra fat; just stay with it and stir often.
3. Add the chicken broth, tomatoes, tomato sauce, V8 juice, all the spices and sugar. Stir to combine and return to a boil. Reduce the heat to a simmer, very slow boil and cook covered for one hour.
4. After one hour taste the stew and adjust seasonings to taste. Add the barley and cook at a very low boil for one hour, uncovered, keeping a watch and stirring often. NOTE: If the stew gets too thick, you can add a little more V8 or cover the pot for the last part of cooking.
5. I served mine with Dree Rummond's Skillet Cornbread that is out of this world! I do, however, cut back on the shortening a bit. You can find the recipe at Food Network or Pioneer Woman website. Link: http://www.foodnetwork.com/recipes/ree-drummond/skillet-cornbread-recipe/index.html