Beef barley stew

8 Servings

Ingredients

QuantityIngredient
poundsLean beef stew meat; cut into 2 inch cubes
1mediumOnion; chopped
1tablespoonCooking oil
3cansBeef broth; (43 1/2 ounces)
1cupMedium pearl barley
1teaspoonDried thyme
2teaspoonsDried marjoram
3teaspoonsDried rosemary; crushed
3teaspoonsPepper
4mediumsCarrots; sliced
2tablespoonsFresh parsley; chopped

Directions

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