Servings
8 s
Ingredients
- 1 1/2 pounds Lean beef stew meat; cut into 2 inch cubes
- 1 medium Onion; chopped
- 1 tablespoon COOKING OIL
- 3 cans Beef broth; (43 1/2 ounces)
- 1 cup Medium pearl barley
- 1 teaspoon Dried thyme
- 2 teaspoons Dried marjoram
- 3 teaspoons Dried rosemary; crushed
- 3 teaspoons Pepper
- 4 medium Carrots; sliced
- 2 tablespoons Fresh parsley; chopped
Directions
- 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