Wendi's Beef Barley Stew & Gravy

I’ve done this once and the boys loved it.

ingredients

1 beef chuck roast
2 TBS oil
2 lg onions - diced
3 cloves garlic - minced
4 celery ribs - sliced 1 inch
5 carrots - sliced 1 inch
1 10 oz frozen green beans
1 bag frozen hash brown potatoes
1 jar beef gravy
1 c water
1/2 c ketchup
2 bay leaves
1 TBS garlic salt
2 tsp celery salt
2 TBS beef base (or boulion cubes)
1 TBS pepper
2 TBS cornstarch
1/4 c milk
4 TBS butter
1 c barley

directions

Combine flour and creole seasoning and place in bag. Cube beef and toss with flour. In large soup pan, sear beef in oil. Add onion and garlic. Saute for 4 mins. Add carrots, green beans, potatoes. Mix well, add gravy, ketchup, water and seasonings. Heat to simmer for 15 mins. Add barley and butter, cover and cook for 15 more mins. Thicken with mixture of cornstarch and milk. Add to pot and cook for one min.

Source: Wendi