Beef, Barley and Sweet Potato Stew

This recipe has been modified from the original version found at deliciouslivingmag.com.

Preparation: Use hulled barley, which retains its germ and bran. Rinse and soak barley for 48 hours. Discard water and rinse barley.

1 Tablespoon coconut oil
2 pounds stew meat
2 cups chopped onions
1 cup sliced celery with leaves
5 cups beef stock or broth
1 bay leaf
3/4 cup hulled barley, rinsed
4 cups sweet potato chunks
2 cups sliced carrots, 1 inch rounds
1 1/2 cups cubed parsnips
1/2 Tablespoon Worcestershire sauce, try Annie's Naturals
1 teaspoon dried oregano
1 28-can whole tomatoes in juice, broken apart
1 1/2 cups peas

Slow Cooker: Add all ingredients except peas. Cook on low 8 - 10 hours. Add peas in last 30 minutes of cooking.

Heat oil in Dutch oven or large saucepan on med-high. Add meat and cook until no longer pink. Stir in onions and celery. Saute for 5 minutes or until onions are soft. Add stock or broth and bay leaf. Bring to a boil, reduce heat and simmer, covered, about 1 1/2 hours.
Add barley, sweet potatoes, carrots, parsnips, Worcestershire sauce, and oregano. Cover and simmer 50 - 60 minutes or until vegetables are tender. Stir in tomatoes and peas. Bring to simmer 10 - 15 minutes. Season to taste with sea salt and pepper.
Tips: This stew will be thicker the second day and you may need to add broth or water to thin when reheating.