Beef Barley Stew

By dciulla

Taste of Home Recipe (with some variations)
8 Servings

Ingredients

• 1 1/2 lbs. beef stew meat, cut into 1/2-inch cubes (I use grocery packaged fondue-cut beef or stir fry strips cut into small cubes)
• 1 medium onion, chopped finely
• 1 T vegetable oil
• 3 cans (14 1/2 oz. each) cans beef broth
• 1 cup medium pearl barley
• 1/2 tsp. dried thyme
• 1/2 tsp. marjoram
• Salt & pepper to taste
• 4 medium carrots, diced
• 1 8 oz. package button mushrooms, sliced
• 2 T. fresh parsley, minced

Preparation

Step 1

In a large saucepan or Dutch oven, heat oil and brown beef pieces on all sides and then add onion, cooking over medium-high heat until translucent. Add the barley, broth and seasonings; bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Add carrots and mushrooms and bring to a boil. Reduce heat; cover and simmer 25 minutes or until meat and carrots are tender. Adjust salt and pepper to taste and add parsley just before serving.