Beef barley stew

Yield: 8 Servings

Measure Ingredient
1½ pounds Lean beef stew meat; cut into 2 inch cubes
1 medium Onion; chopped
1 tablespoon Cooking oil
3 cans Beef broth; (43 1/2 ounces)
1 cup Medium pearl barley
1 teaspoon Dried thyme
2 teaspoons Dried marjoram
3 teaspoons Dried rosemary; crushed
3 teaspoons Pepper
4 mediums Carrots; sliced
2 tablespoons Fresh parsley; chopped

In a large saucepan or Dutch oven over medium heat, brown meat and onion in oil. Add broth, barley, thyme, marjoram, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving. Yield: 8 servings.

Recipe by: Taste of Home Magazine Posted to recipelu-digest Volume 01 Number 463 by Sewgoode <Sewgoode@...> on Jan 6, 1998

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