Yield: 1 servings
Measure | Ingredient |
---|---|
1 pounds | Beef stew meat |
\N \N | Cut into 1/2- to 3/4-inch |
\N \N | Cubes |
1 tablespoon | Olive oil |
2 cups | Onion -- chopped |
1 cup | Celery -- sliced |
2 eaches | Garlic cloves -- minced |
5 cups | Water |
5 cups | Beef broth |
2 cups | Carrots -- sliced |
1½ cup | Pearl barley |
1 can | Garbanza beans |
15 \N | Ounces, rinsed and drained |
1 can | Kidney beans |
15 \N | Ounces, rinsed and drained |
4 cups | Zucchini -- sliced |
3 cups | Plum tomatoes -- diced |
2 cups | Cabbage -- chopped |
¼ cup | Fresh parsley -- snipped |
1 teaspoon | Dried thyme |
1½ teaspoon | Ltalian seasoning |
\N \N | Salt and pepper to taste |
\N \N | Grated Parmesan cheese, |
\N \N | Optional |
In a large saucepan or Dutch oven, brown meat in oil. Add onion, celery and garlic. Cook until beef is no longer pink. Add water and broth; bring to a boil. Add carrots and barley. Reduce heat; cover and simmer for 45-60 minutes or until barley is tender. Add beans, zucchini, tomatoes, cabbage, parsley and seasonings; simmer 15-20 minutes or untilvegetables are tender. Top individual bowls with Parmesan cheese if desired. Yield: 16-20 servings (5 quarts) Recipe By : Taste of Home