Category: Soups, Stews, Chilis, etc.

  Date Posted: 10/4/2009

  Author: Theresa Bennett

  Hits: 370

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  Prep Time:

  Total Time:

  Serves:

1/4 cup barley
4 cups beef stock or water
1 1/2 lbs. stew meat
2 cups water
1 medium onion, minced fine
2 carrots, sliced
1 stalk celery, minced fine
1 sprig parsley
2 tsp. garlic powder
2 tsp. salt
1/2 tsp. pepper
2 tsp. beef bouillon

1. Brown stew meat in large saucepan. Remove meat.

2. Cook barley in beef stock in large saucepan according to package directions.

3. Add meat, water, onions, carrots, celery, parsley, garlic powder, salt, pepper and bouillon.

4. Cook until carrots are tender.

NOTE: If you like thicker soups, either reduce liquids or increase meats and vegetables. The liquid can be thickened by mixing cornstarch with COLD water and adding to soup.

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