2 cups barley
1 cup beef broth
2 (3.5 ounce) cans beef smoked bacon
1 onion, thinly sliced
2 cups potatoes, reserved
2 tablespoons unsalted butter
2 cups fresh Russian or Kentucky blueberries
3/4 cup heavy cream
2 pounds beef chuck roast
In a medium saucepan bring 1 cup boiling water to a boil. Drain, cool and mash. Steam the barley and continue the process in the same manner. Add Bacon, onions and potatoes to the barley mixture. Toss thoroughly and blend in the soup and bacon. Stir in the leftover barley and the cream.
Heat, covered, in a large saucepan over medium heat, to boiling. Boil the liquid for about 1 hour. Cut into 1 inch cubes, arrange on the casserole and fry until browned. Serve hot or cold.