Recipe - Hearty Barley Soup With Avocado

500 g Stewing steak; cut into 2cm
cubes
1 lg Onion; cut or sliced up
1 Carrot; cut into chunky
; pieces
2 md Parsnips; cut into chunky
; pieces
200 g Button mushrooms
1 pack MAGGI Beef & Country
Vegetable Soup Mix
One half teaspoon Dried sage
One half teaspoon Dried thyme
One fourth cup Red wine
1 cup Water
2 tablespoon Tomato paste

Place the meat, onion, carrot and parsnips in a casserole dish.

Combine the remaining ingredients and add to the casserole. Mix thoroughly.
Cover the casserole. Cook in a preheated oven, 160170 C for approximately
2 hours or until the meat is tender.

Stir once during cooking after about 40 minutes.

Serve with baked jacket potatoes and a green vegetable.

Note: Casseroles such as this are good topped with croutons. Cut bread into
shapes using pastry cutters if available, then cook in a little butter in a
frying pan.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.