Recipe for Susan Powter's Beef Barley And Sauteed Veggies


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


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.

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