- 1 cup chopped carrots
- 1 cup chopped onion
- 1 can low sodium (14.5 oz) beef broth
- 1 lb. lean beef stew meat, cut in 1/2 inch cubes
- 4 cups water
- 1/4 cup dry pearl barley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cooked (1 cup dry) large lima beans or 2 cans (15 oz each) butter beans, drained
- 2 tablespoons minced parsley
Place onion and carrots in a large dry saucepan. Cook over high heat, stirring frequently until vegetables start to brown and stick. Add 1/2 cup broth; stir to release brown bits. Cook until liquid evaporates and vegetables begin to stick again, about 5 minutes. Add 1/2 cup broth and continue cooking until liquid evaporates and vegetables are soft and golden brown. Add meat and cook until no longer pink. Stir in remaining broth, water, barley, salt and pepper. Simmer, covered, 25 minutes. Add beans and parsley; cook 10 minutes or until barley is soft.
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