How to make it

  • In a 4-5 quart pot, heat oil over medium-high heat. Add the beef and brown on at least 2 sides. Remove to a plate.
  • Add onions, carrots and celery to the pot drippings, cook for 5 minutes, stirring often.
  • Add beef stock, tomatoes, chili powder, allspice and salt. Stir to break up tomatoes and scrape up browned bits.
  • Bring to a boil, return beef to the pot. Reduce heat to low. Cover and simmer for 1 1/4 hours. Stirring once or twice.
  • Stir in barley. Cover and simmer 45 minutes, stirring once or twice and adding more water as needed until meat and barley are tender.

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