Beef Barley Stew

By francesn

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

Details

Servings 8
Adapted from tasteofhome.com

Preparation

Step 1

Directions
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.

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.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.