- 3 pounds ground beef or stew meat
- 1/4 cup white flour
- 3 cups whole tomatoes, chopped
- 8 carrots, chopped
- 1 bunch celery, chopped
- 1 cup chopped veggies, such as potatoes, squash, zucchini, corn, or any other veggies in the pantry
- Beef stock or water
- 1 cup barley
- Spices or dried herbs, such as basil, oregano, Greek seasoning, black pepper, thyme or garlic powder
- In large stockpot, brown beef over medium-high heat; drain excess fat.
- Sprinkle flour over beef, and cook, stirring, until flour has browned.
- Add all vegetables.
- Fill pot with stock or water until veggies and meat are covered. Bring to boil, then reduce heat. 5. Add barley and spices, and simmer over low heat until barley is cooked and vegetables are tender, about 45 to 50 minutes. Interested in more recipes from the editors of GRIT? Check out Recipe Box: Cheesy Potatoes and More GRIT Staff Recipes for everything from chicken curry to chocolate sheath cake.
From Caleb Regan, managing editor:
My wife, Gwen, makes a soup-stew we call “stoup,” which is great for using up vegetables that are close to turning. These ingredients are just a general suggestion; you can use any leftover vegetables you have.