Ingredients
- 1 3/4 lb stewing beef
- 1 tbsp cooking oil
- 1 onion
- 1 cup barley
- 1 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/2 tsp dried rosemary
- 1 tsp fresh-ground black peppercorns
- 1 can (28 oz) diced tomatoes
- 4 1/2 cloves garlic
- 3 potatoes
- 3 1/2 carrots or 3 -4 parsnips
- 5 cups beef broth
- fresh parsley
- paprika (optional)
Steps
- Heat the oil in a large pot over medium-high heat, then brown the beef for 6 minutes.
- Add the onion and garlic, then cook for 4 minutes.
- Stir in the barley, thyme, marjoram, rosemary, pepper, tomatoes, potatoes, carrots, and beef broth.
- Bring the stew to a boil, then cover and simmer over medium-low heat for 30 minutes.
- Cook uncovered for 5 minutes until the barley and vegetables are tender and the beef reaches 145 F.
- Stir in the parsley and paprika before serving.
Main ingredient on sale this week? See what to make with beef chuck roast or stew beef on sale.
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