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Beef Barley Stew

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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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