Ingredients

The following ingredients have 8 Servings
  • 1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 3 cans (14-1/2 ounces each) beef broth
  • 1 cup medium pearl barley
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried rosemary, crushed
  • 1/4 teaspoon pepper
  • 4 medium carrots, sliced
  • 2 tablespoons chopped fresh parsley

Instruction

  • In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; 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.