Tri-tip Stew

     I had some leftover tri-tip that I cooked on the barbecue.  I needed to use it up and created this tasty stew.  It goes great with crusty bread.  This recipe makes a large batch and freezes well.

Tri-Tip Stew:

Leftover tri-tip cut into bite sized pieces
8 c beef broth
1 c barley
3 sliced carrots
2 stalks sliced celery
2 T diced onion
1 T parsley
1 t garlic powder
salt & pepper to taste
1 c leftover beef gravy

In a large stockpot, add tri-tip, barley, carrots, celery, onion & spices.  Slowly pour in the beef broth and bring to a boil over medium high heat.  Stir in the gravy and simmer for several hours until you get desired thickness.  Serve with crusty bread.