Tomato Barley Stew with Pulled Beef

You will need:


  1. Add olive oil, onion, and carrots to a preheated stockpot over medium-high heat. Cook 5 minutes, or until onion is translucent. Stir in barley and cook 5 minutes, or until grains are aromatic. NOTE*** Slice the carrots very thinly, or they will take awhile to soften.
  1. Slice the fresh tomatoes and add them in. Stir in the can of fire-roasted crushed tomatoes, chicken broth, garlic cloves, oregano, basil, rosemary, thyme, and salt and pepper. Bring to a boil, and then reduce heat to low-medium and simmer 40-60 minutes, or until barley is plump and tender. Stir in kale and cook 5 minutes, or until wilted and tender.
  1. Herb Roasted Chickpeas if desired. (We place fresh chickpeas onto a cookie tray, coat them lightly in olive oil, oregano, basil, rosemary, thyme, salt, pepper, and pecorino Romano. Roast them for 20-30 minutes on 375o, or until dried)

Optional: This stew tastes great on its own; however, we like to also slow-cook a rump roast in our crock pot and add pulled beef to this dish as well.


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