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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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I like barley, so I knew I had to try this recipe when I ran across it in a newspaper some years ago. It's nice to have a tasty, filling dish that's lower in fat.June Formanek, Belle Plaine, Iowa Ingredients:
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 |
Directions:
1. 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.
2. 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.
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