Recipe from Taste of Home Magazine
| 1 lb | beef top round steak, cut into ½-inch cubes |
| 1 t | canola oil |
| 3 cans | (14½ ounces each) beef broth |
| 2 c | water |
| 1/3 c | medium pearl barley |
| 1 t | salt |
| 1/8 t | pepper |
| 1 c | chopped carrots |
| ½ c | chopped celery |
| ¼ c | chopped onion |
| 3 T | minced fresh parsley |
| 1 c | frozen peas |
In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, vegetables (except for frozen peas) salt and pepper. Bring to a boil. Reduce heat; cover and simmer for ½ hour or until vegetables are tender. Stir in peas; heat through.