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Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 6 |
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This has been a favorite recipe in our family for years. Ingredients:
1 lb beef stew meat |
2 cups chopped onions |
2 cloves garlic, minced |
2 (10 1/2 ounce) cans condensed beef broth |
2 cups water |
1/4 cup barley |
1 1/2 teaspoons paprika |
1 teaspoon salt |
1/4 teaspoon caraway seed |
1/8 teaspoon dried marjoram |
3 russet potatoes, peeled,cut in 1/2 inch cubes |
3 carrots, sliced |
2 stalks celery, sliced |
1 (16 ounce) can regular stewed tomatoes |
1 (4 ounce) can mushrooms |
Directions:
1. Cut beef stew meat into bite size pieces.
2. Cook beef and onion in 3 Tbs oil in large soup pot until beef is brown.
3. Drain fat.
4. Stir in the garlic and heat for another minute.
5. Add the broth, water, barley, paprika, salt, caraway seed, and marjoram.
6. Heat to boiling.
7. Reduce heat.
8. Cover and simmer 1 1/2 hours.
9. Add the stewed tomatoes, mushrooms (with liquid), potatoes, carrots, and celery.
10. Heat to boiling, reduce heat: cover and simmer until the vegetables are done to your taste. 30- 45 minutes.
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