October 07, 2018
Main Dish, Soups/Stews, Beef,
Roast Beef, Beef Chuck, Stewing Beef, Grains, Barley, Budget-Friendly, Fall/Autumn, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat more
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Heat oil in Dutch oven over medium-high heat. Sprinkle some seasoned salt and pepper over the cubes. Brown in hot oil.
Stir in remaining ingredients. Bring to a boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender. Season with salt and pepper during cooking.
Discard bay leaf before serving.
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