Classic beef and barley

Yield: 1 Servings

Measure Ingredient
⅔ cup Pearl barley
1½ pounds Ground beef/or diced stew meat
1 medium 8 oz onion chopped
1 \N Clove garlic; minced
4 \N Carrots
3 \N Ribs celery; diced
1 can (28 oz) tomatoes
3 cans (10 1/2 oz) beef consume
2 cups Water
1 \N Bay leaf
¼ cup Parsley; minced
\N \N Salt and pepper; to taste
1 can Tomato soup; optional
\N \N Parmesan croutons for garnish

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

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