Susan powter's beef barley and sauteed veggies
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Raw barley |
| 4½ | cup | Water |
| 1 | teaspoon | Olive oil |
| 2 | larges | Onions, chopped |
| 4 | Cloves garlic, chopped fine | |
| ¾ | pounds | Beef chuck, cubed and trimmed of fat |
| 1 | teaspoon | Thyme |
| 1 | Bay leaf | |
| ½ | teaspoon | Marjoram |
| 2 | teaspoons | Salt |
| ½ | teaspoon | Black pepper, or to taste |
| 2 | Celery stalks, chopped | |
| 2 | cups | Carrots, diced small |
| 1 | large | Green pepper, diced |
| 2 | cups | Sliced mushrooms |
| 2 | cups | Beef broth |
| ¼ | cup | Chopped parsley |
Directions
Wash barley with water. Bring 3 cups water and barley to boil and simmer for 30 minutes. Add remaining water; cook for ten minutes.
(do not overcook barley to mush) While barley is simmering, heat oil in stock pot, add onion and garlic, and saute until translucent. At ten minutes intervals, Add: 1. beef, herbs and spices. 2. Carrots and celery. 3. Green pepper and mushrooms.
Simmer/saute for five minutes after adding last veggies. Add beef broth, cover and simmer until meat is tender, about 1 hour. If necessary add more water or some veggie broth to keep the mixture juicy.
Stir in barley.
per serving: 423 cal, 9 g fat.
Original recipe from Food by Susan Powter, Simon & Schuster, 1995.
ISBN 0-671-89225-8
Paraphrased by Charlotte Welch 1/95 Submitted By CHARLOTTE WELCH On 01-18-95