4-6 Tbsp. El Cid Mexican Bean Seasoning (more or less to taste)

1½ lbs. boneless beef roast
½ cup chopped celery
½ cup chopped tomatoes
¾ cup frozen or canned corn
¾ cup chopped carrots
¾ cup frozen or canned peas
½ cup chopped yellow onions
¾ cup pearl barley (found in the grocery store – in the bean section)
12-14 cups water 

Cut meat into 1-inch cubes. In large pot with lid, combine meat, celery,

tomatoes, corn, carrots, peas, onions, barley, seasoning and 12 cups

water. Bring to a boil.  Reduce heat to low, cover and simmer approximately

3-5 hours, adding water as needed. Stir occasionally. Cook until meat and

barley are very tender and tasty. Makes 4 to 6 servings.