| 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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