Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Raw barley 1/2 t Marjoram
4 1/2 c Water 2 t Salt
1 t Olive oil 1/2 t Black pepper, or to taste
2 lg Onions, chopped 2 Celery stalks, chopped
4 Cloves garlic, chopped fine 2 c Carrots, diced small
3/4 lb Beef chuck, cubed and 1 lg Green pepper, diced
-trimmed of fat 2 c Sliced mushrooms
1 t Thyme 2 c Beef broth
1 Bay leaf 1/4 c Chopped parsley

Wash barley with water. Bring 3 cups water and barley to boil and
simmer for 30 minutes. Add remaining water; cook for ten minutes.
(do not overcook barley to mush)

While barley is simmering, heat oil in stock pot, add onion and
garlic, and saute until translucent. At ten minutes intervals, Add:
1. beef, herbs and spices. 2. Carrots and celery. 3. Green pepper
and mushrooms.

Simmer/saute for five minutes after adding last veggies. Add beef
broth, cover and simmer until meat is tender, about 1 hour. If
necessary add more water or some veggie broth to keep the mixture
juicy.

Stir in barley.

per serving: 423 cal, 9 g fat.

Original recipe from Food by Susan Powter, Simon Schuster, 1995.
ISBN 0-671-89225-8

Paraphrased by Charlotte Welch 1/95
Submitted By CHARLOTTE WELCH On 01-18-95

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