This hearty stew is perfect for those cool nights.
HEARTY BEEF BARLEY STEW
2 pound(s) BEEF TOP SIRLOIN; Cut Into Small Cubes.
1/2 cup(s) FLOUR
1 teaspoon(s) SALT
1/2 teaspoon(s) BLACK PEPPER
2 tablespoon(s) OIL
8 cup(s) WATER
8 teaspoon(s) BEEF BASE
1 cup(s) CARROTS; Diced.
1 small ONION; Chopped.
1/8 teaspoon(s) THYME; Ground.
1 cup(s) BARLEY; Pearled.
1/2 teaspoon(s) MARJORAM; Dried.
1 teaspoon(s) KITCHEN BOUQUET
PARSLEY FLAKES; To Taste.
Add flour, salt and pepper to a plastic bag.
Shake bag to mix well.
Add cubed beef to bag and shake to coat.
In a Dutch oven or large pot, brown beef in oil over medium heat.
Add water, onions, thyme, marjoram, kitchen Bouquet and beef base.
Bring to a boil and simmer covered for 30 minutes; then add barley, carrots and parsley to taste.
Reduce heat; cover and simmer for 30 to 45 minutes until the barley is tender.
Yield: 6 to 8 servings.
*If you want to thin out soup just add more beef broth.