My friend Kate shared this recipe with me years ago! It is delicious! Finally got around to typing it out!
2lbs Lean beed stew meat, cut into 1"cubes
1tbsp olive oil
6 Cups water
5 celery ribs chopped
6 medium carrots, chopped
1 large onion, chopped
2 cloves garlic, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
4 Tbsp, tomato paste (about 1/2 a 4 ounce can)
2 beef bouillon cubes
1 tsp dried oregano
1tsp dried Thyme
1 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
1 cup pearl barley
In a big sauce pan, brown meat in oil on all sides and sauté the onion with the meat. Add remaining ingredients to a boil. Reduce heat; cover and simmer for 50 minutes!
ENJOY!
2lbs Lean beed stew meat, cut into 1"cubes
1tbsp olive oil
6 Cups water
5 celery ribs chopped
6 medium carrots, chopped
1 large onion, chopped
2 cloves garlic, minced
1 (14 1/2 ounce) can diced tomatoes, undrained
4 Tbsp, tomato paste (about 1/2 a 4 ounce can)
2 beef bouillon cubes
1 tsp dried oregano
1tsp dried Thyme
1 tsp dried basil
1 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
1 cup pearl barley
In a big sauce pan, brown meat in oil on all sides and sauté the onion with the meat. Add remaining ingredients to a boil. Reduce heat; cover and simmer for 50 minutes!
ENJOY!
