Kampfgruppe Steiner

A multi-impression Heer unit representing the German soldat in WWII

Barley and Beef

Ingredients:

36oz. Beef “stew meat”

1.5lbs Pearled barley

4c carrots (about five large sticks)

4c of celery (about five large stalks)

4 large onions

8oz tomato paste

5tsp fat

1.5-2gal of water

Salt

Pepper

Rosemary


Equipment:

Large pot (12qt recommended)

Dutch Oven (4qt recommended)


Cooking Instructions:

Peel and coarsely chop onions


Melt fat in dutch oven.  Fry onions until brown. Add tomato paste until brick red and thick, set aside.


Cube beef


Chop celery and carrots into ¼'' slices


In large stock pot add beef and parcook with fat.  Add water and bring to a boil add celery, carrots and pearled barley.  Keep at a low boil for around 45 minutes or until celery, carrots and barley are tender.  


Add onion mixture to pot


Season to taste


Serves up to ten.


Fresh beef can be substituted for canned beef.  Simply boil carrots, celery and barley and add diced meat at the end.