Ingredients
1-1/2 pounds beef stew meat, cut into 1/2-inch cubes1 tablespoon canola oil1 medium onion, chopped3 cans (14-1/2 ounces each) beef broth1 cup medium pearl barley1 teaspoon dried thyme1/2 teaspoon dried marjoram1/4 teaspoon dried rosemary, crushed1/4 teaspoon pepper4 medium carrots, sliced2 tablespoons chopped fresh parsley
Preparation
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.
