09-27-2004, 03:18 AM
1 lb. stew beef - cut into small pieces
2 minced garlic cloves
6 C. beef broth
4 C. water
1 14.5 oz. can of crushed tomatoes
1 1/2 C. onion chopped
1 1/2 C. diced carrots
1 C. diced celery
1/2 lb. chopped mushrooms
3/4 C. pearl barley
1 t. oregano
salt and pepper to taste
Brown stew beef in 5-6 qt. stock pan. Add garlic, onions and cook for 3 minutes. Add water, beef broth, tomatoes and cook until beef is tender, about 1 hour.
Add vegetables, barley and spices. Cook 45 minutes or until barley is tender.
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2 minced garlic cloves
6 C. beef broth
4 C. water
1 14.5 oz. can of crushed tomatoes
1 1/2 C. onion chopped
1 1/2 C. diced carrots
1 C. diced celery
1/2 lb. chopped mushrooms
3/4 C. pearl barley
1 t. oregano
salt and pepper to taste
Brown stew beef in 5-6 qt. stock pan. Add garlic, onions and cook for 3 minutes. Add water, beef broth, tomatoes and cook until beef is tender, about 1 hour.
Add vegetables, barley and spices. Cook 45 minutes or until barley is tender.
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