Beef Vegetable Stew with Barley
1 lb. beef stew meat, cut in 1" pieces
1 Tbs. vegetable oil
1 cup dry red wine
1/4 tsp. pepper
1/4 tsp. dried rosemary leaves, crushed
1 clove garlic, minced or finely chopped
1 can (10 1/2 oz.) condensed beef broth
1 can (14 1/2 oz.) whole tomatoes, undrained
1/2 cup uncooked barley
1 cup broccoli flowerets
2 carrots, sliced
1 medium onion, cut into wedges
4 oz. medium mushrooms, cut into halves
Cook & stir beef in oil in 4 qt Dutch oven until brown
Stir in wine, pepper, rosemary, garlic, beef broth & tomatoes. Break up tomatoes.
Heat to boiling; reduce heat. Cover & simmer 1 hour.
Stir in barley. Cover, simmer until beef is almost tender, about 30 minutes longer.
Stir in remaining ingredients.
Cover, simmer until vegetables are tender, about 20 minutes
Serves 4
Recipe submitted by Karen on 3/14/99
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