B
ButterSticks
Guest
2 tsp. vegetable oil
2 medium carrots, diced
1/2 tsp. dried thyme leaves
2 quarts beef broth
1/2 cup pearl barley
1 medium onion, diced
12 oz. mushrooms, stems removed, thinly sliced
1/2 cup canned diced tomatoes
1/2 lb. stew meat, cut into 1/4-inch pieces
1/4 cup minced fresh parsley
Salt and pepper to taste
heat oil over medium heat in a dutch oven or soup pot.
Add meat and saute until lightly browned. Add onions and carrots, and saute until almost softened, about 4 to 5 minutes. Add mushrooms and saute until softened and liquid has almost evaporated, about 5 to 6 minutes longer. Add thyme and tomatoes, beef broth and barley. Bring to simmer; reduce heat to low and continue to simmer until barley is just tender, about 45 to 50 minutes. Stir in parsley, adjust seasoning with salt and pepper. Serve.
2 medium carrots, diced
1/2 tsp. dried thyme leaves
2 quarts beef broth
1/2 cup pearl barley
1 medium onion, diced
12 oz. mushrooms, stems removed, thinly sliced
1/2 cup canned diced tomatoes
1/2 lb. stew meat, cut into 1/4-inch pieces
1/4 cup minced fresh parsley
Salt and pepper to taste
heat oil over medium heat in a dutch oven or soup pot.
Add meat and saute until lightly browned. Add onions and carrots, and saute until almost softened, about 4 to 5 minutes. Add mushrooms and saute until softened and liquid has almost evaporated, about 5 to 6 minutes longer. Add thyme and tomatoes, beef broth and barley. Bring to simmer; reduce heat to low and continue to simmer until barley is just tender, about 45 to 50 minutes. Stir in parsley, adjust seasoning with salt and pepper. Serve.