Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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1 1/2 pounds lean beef stew meat, cut in 1/2" cubes

1 medium onion, chopped

1 tablespoon cooking oil

3 14-1/2oz can beef broth

1 cup medium pearl barley

1 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/4 teaspoon dried rosemary, crushed

1/4 teaspoon pepper

4 medium carrots, sliced

2 tablespoons fresh parsley, chopped

Instructions: In a large saucepan or Dutch oven over medium heat, brown meat and onion in oil. Add broth, barley, thyme, marjoram, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving equals 3 lean meat, 1 starch, 1 vegetable; also, 266 calories, 618 mg sodium, 40 mg cholesterol, 24 mg carbohydrate, 23 gm protein, 8 gm fat.

Serves: 8

Food Exchanges: