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.