Classic beef and barley
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Pearl barley |
| 1½ | pounds | Ground beef/or diced stew meat |
| 1 | medium | 8 oz onion chopped |
| 1 | Clove garlic; minced | |
| 4 | Carrots | |
| 3 | Ribs celery; diced | |
| 1 | can | (28 oz) tomatoes |
| 3 | cans | (10 1/2 oz) beef consume |
| 2 | cups | Water |
| 1 | Bay leaf | |
| ¼ | cup | Parsley; minced |
| Salt and pepper; to taste | ||
| 1 | can | Tomato soup; optional |
| Parmesan croutons for garnish | ||
Directions
Brown beef onion and garlic in Dutch oven or heavy kettle until meat is no longer pink. Add barley and remaining ingredients, except croutons. Cover and cook simmering 1½ to 2 hours. Serve with garnish of Toasted Parmesan Croutons. and additional minced parsley. Makes 6-8 servings.
To Toast. Croutons: Drizzle croutons with melted butter or margarine and toss with grated Parmesan cheese. Spread on baking sheet and toast in 400 degree F. oven until golden.
Recipe by: Wheat Life March 1996 Posted to TNT - Prodigy's Recipe Exchange Newsletter by mreingarcia@... (Marilyn Garcia) on Aug 12, 1997