INGREDIENTS
2 1/2
lbs Beef chuck, roast
2 cups
Carrots
2 cups
Celery
4
Garlic cloves
1 tbsp
Rosemary, fresh
1
Sweet onion, large
1 tbsp
Thyme, fresh
1 15 ounce can
Tomatoes, fire roasted
12 cups
Beef broth
1 cup
Barley, dried
1/2 tsp
Red pepper
1
Salt and pepper
1 tbsp
Olive oil