Beef Barley Stew


  • 1-1/2 lbs Lean beef stew meat; cutinto 2-inch cubes
  • 1 md Onion; chopped
  • 1 Tbsp Cooking oil
  • 3 can Beef broth; (43 1/2 oz.)
  • 1 cup Medium pearl barley
  • 1 tsp Dried thyme
  • 2 tsp Dried marjoram
  • 3 tsp Dried rosemary; crushed
  • 3 tsp Pepper
  • 4 md Carrots; sliced
  • 2 Tbsp 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 30-40 minutes or until meat and carrots are tender.

Add parsley just before serving.

Servings: 8
Submitted by: Recipe Group Member

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