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