We ought to rejoice that in God’s great wisdom and love He does in fact answer all of our requests, though to be sure, He says no to some things because our having them would hurt us in the long run. We also ought to rejoice that in His wisdom He gives us what we ask at the best time, rather than at an earlier time when our very limited judgment thinks it would be best. And finally, we ought to rejoice that God’s love and wisdom gives us what often turns out to be far better than the precise thing for which we had asked (Eph. 3:20).

Daniel Fuller

CATEGORY	CUISINE	TAG	YIELD
Meats	Dutch	Beef, Soups & ste, Cooper	8	Servings

INGREDIENTS

1 1/2	lb	Lean beef stew meat; cut into 2 inch cubes
1	md	Onion; chopped
1	tb	Cooking oil
3	cn	Beef broth; (43 1/2 ounces)
1	c	Medium pearl barley
1	ts	Dried thyme
2	ts	Dried marjoram
3	ts	Dried rosemary; crushed
3	ts	Pepper
4	md	Carrots; sliced
2	tb	Fresh parsley; chopped

INSTRUCTIONS

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@aol.com> on Jan 6, 1998

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