1 pound stew beef cut into small pieces
2 garlic cloves, minced
6 cups beef broth
4 cups water
1 14.5 ounce can of crushed tomatoes
1 1/2 cups onion chopped
1 1/2 cups diced carrots
1 C. diced celery
1/2 pound chopped mushrooms
3/4 cup pearl barley
1 teaspoon oregano
salt and pepper to taste
Brown stew beef in 6 quart stock pan. Add garlic and onions and cook for 3 minutes. Add water, beef broth, tomatoes and cook until beef is tender, about 1 hour. Add vegetables, barley and spices. Cook 45 minutes or until barley is tender. Season with salt and pepper.
Crusty Hard Rolls
Starter:
1/2 cup warm water
1 cup flour
1/8 teaspoon yeast
Mix together, cover, let rise over night.
Dough:
All of starter
3 1/2 cups flour
1 cup warm water
1 1/2 teaspoons salt
1/4 teaspoon yeast
Combine all ingredients. Let rise for 3 hours, punching down and turning over after one hour and again after 2hours. Divide into 12 pieces, shape into balls and firm them up by rolling them under your lightly cupped fingers on an unfloured surface. Place the rolls on parchment lined baking sheet, cover, let rise 1 1/2 hours. Refrigerate several hours or overnight. Remove from refrigerator, brush with 1/2 cup water mixed w/egg white. Slash a 1/4 inch cut across each top and bake in 425 degree oven for 20 to 25 minutes.
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