Beef & Barley Vegetable Stew With Corn Bread

These recipes where given to me by my mother-in-low, Vivian. The last time that I where at her home, was one of the best time we had.
She love her family and kept then worm with her yummy food.

Beef & Barley Vegetable Stew
With Corn Bread

Beef & Barley Vegetable Stew
3 pounds Lean Beef, cubed
2 Tablespoons Olive Oil
1/4 cup flour
2 quarts beef broth (or water)
1 1/2 Tablespoons Salt
1/4 Tablespoon Pepper
2 Tablespoons Minced Parsley
2-3 potatoes, diced
1/2 cup Barley
1 cup Carrots, cubed
1/2 cup Celery, chopped
2 cups Canned Tomatoes, drained
1 cup Peas

Coat beef in seasoned flour Brown meat in oil. Place meat, broth, seasonings and parsley in a soup kettle. Cover tightly and simmer 1 hour. Add barley and potatoes and simmer another hour. Cool and skim off excess fat. Add carrots, celery and tomatoes. Simmer 45 minutes. Add fresh peas and continue cooking 15 minutes.

Corn Bread

2 cup water ground white cornmeal
½ cup flour
1teaspoon sugar
3/4 teaspoon salt
2 teaspoon backing powder
1 ½ cup buttermilk
3/4 teaspoon soda
2 eggs
3 tablespoon melted shortening
Mix day ingredients together. Add remaining ingrediens and beat well. Pour into a greased pon and bake in a 450 oven or till golden brown. About 20 to 25 minutes.