2 pounds stewing beef (chuck or round), cut into bite-sized cubes
2 cups onion, chopped (1-inch pieces)
1 tablespoon olive oil or butter
6 cups low sodium broth or water (add more as needed)
4 cups potatoes, cubed (1½ inch)
3 cups carrots, chopped (1 inch rounds)
¾ cup uncooked pearled barley
2 tablespoon fresh garlic cloves, finely chopped
1 teaspoon fresh ground pepper
1 bouquet garni (parsley, thyme, and bay leaf tied together)
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1.Wash hands well with soap and warm water. Wash produce well and chop as directed.
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2.Heat a large heavy saucepan over medium-high heat. Pour in oil and onion. Cook, stirring frequently until translucent.
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3.Push onions to one side of the pan. Turn heat to high. Drop in half of the meat and cook, turning often so that meat becomes crisp on the outside.
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4.Move meat on top of onions and toss remaining beef into the empty side of the pan. Cook until crisp.
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5.Stir onions and meat together with remaining ingredients.
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6.Simmer gently for 2-3 hours until meat and vegetables are tender.
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7.Remove bouquet garni and discard. Serve warm and enjoy!
Ingredients
2 pounds stewing beef (chuck or round), cut into bite-sized cubes
2 cups onion, chopped (1-inch pieces)
1 tablespoon olive oil or butter
6 cups low sodium broth or water (add more as needed)
4 cups potatoes, cubed (1½ inch)
3 cups carrots, chopped (1 inch rounds)
¾ cup uncooked pearled barley
2 tablespoon fresh garlic cloves, finely chopped
1 teaspoon fresh ground pepper
1 bouquet garni (parsley, thyme, and bay leaf tied together)