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
- 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
- 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.
Originally published as Beef Barley Stew in Taste of Home October/November 1995, p40
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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