Recipe - Beef Barley Stew

1 One half pound Lean beef stew meat; cut
into 2 inch cubes
1 md Onion; chopped
1 tablespoon Cooking oil
3 cn Beef broth; (43 One half ounces)
1 cup Medium pearl barley
1 teaspoon Dried thyme
2 teaspoon Dried marjoram
3 teaspoon Dried rosemary; crushed
3 teaspoon Pepper
4 md Carrots; cut or sliced up
2 tablespoon Fresh parsley; chopped

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 3040 minutes or until meat and carrots
are tender. Add parsley just before serving. Yield: 8 servings.

Recipe by: Taste of Home Magazine

Posted to recipeludigest Volume 01 Number 463 by Sewgoode
Sewgoode@aol.com on Jan 6, 1998