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| Classic Beef And Barley Recipe |
Category: Stews
Rating:
N/A
Servings: 1
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Ingredients
2/3 cup pearl barley
1 1/2 lb ground beef/or diced stew meat
1 medium 8 oz onion chopped
1 clove garlic; minced
4 carrots
3 ribs celery; diced
1 can (28 oz) tomatoes
3 can (10 1/2 oz) beef consume
2 cup water
1 bay leaf
1/4 cup parsley; minced
1 salt and pepper; to taste
1 can tomato soup; optional
1 parmesan croutons for garnish
Cooking Directions:
Brown beef onion and garlic in Dutch oven or heavy kettle until meat is no longer pink. Add barley and remaining ingredients, except croutons. Cover and cook simmering 1 1/2 to 2 hours. Serve with garnish of Toasted Parmesan Croutons. and additional minced parsley. Makes 6-8 servings.
To Toast. Croutons: Drizzle croutons with melted butter or margarine and toss with grated Parmesan cheese. Spread on baking sheet and toast in 400 degree F. oven until golden.
Recipe by: Wheat Life March 1996 Posted to TNT - Prodigy's Recipe Exchange Newsletter by mreingarcia@juno.com (Marilyn Garcia) on Aug 12, 1997
stews,soups&
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