• 1 cup onion, diced
• 1 cup celery, diced
• 1 cup carrots, diced
• 2 cups diced tomatoes with their juice
• 1/2 cup pearled barley
• 1 quart broth (beef, chicken or vegetable)
• 1 cup water
• 1 1/2lbs Beef for Stew, Shin Meat, or any beef from the chuck, cut in 1/2″ pieces
• 8 oz Beef Bacon Cubes (optional, but recommended!)
• 2 tablespoons soy sauce
• 2 tablespoons tomato paste
• 1 bay leaf
• salt & pepper to taste

In the crock pot:
Combine all ingredients.  Cook on low for 6-8 hours or until beef is tender and barley is cooked.

On the stove:
Saute onions, celery, carrots in a large stock pot with a bit of olive oil until fragrant.  Add all remaining ingredients except the barley; simmer 1 1/2-2hrs on low until beef is tender.  Add barley, cook another 30 minutes or until barley is tender.