Recipe for Susan Powter's Beef Barley And Sauteed Veggies

Ingredients

1 cup raw barley
4 1/2 cup water
1 teaspoon olive oil
2 large onions, chopped
4 cloves garlic, chopped fine
3/4 lb beef chuck, cubed and trimmed of fa; t
1 teaspoon thyme
1 bay leaf
1/2 teaspoon marjoram
2 teaspoon salt
1/2 teaspoon black pepper, or to taste
2 celery stalks, chopped
2 cup carrots, diced small
1 large green pepper, diced
2 cup sliced mushrooms
2 cup beef broth
1/4 cup chopped parsley

Instructions

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.





African American Indian Appetizers Australian Barbeque
Beef Bread British Cajun Creole Cakes
Canadian Candy Casseroles Chiken Chinese
Cookies Desserts Drinks Dutch Eastern European
Filipino Fish French German Greek
Holiday Indian Irish Italian Japanese
Jewish Korean Lamb Low fat Mexican
Misc Unsorted Oriental Pakistani PanCakes Pasta
Pies Pork Russian Salads Sandwich
Sauces Seafood Soups South American Thai
Turkey Turkish Veal Vegetables Vegetarian
You need the BEST Dedicated or Virtual SERVER for LESS money? Just click here