Beef Birds in Wine Sauce
INGREDIENTS:
1 1/2 lb Lean beef stew meat; cut
-into 2 inch cubes
1 md Onion; chopped
1 tb Cooking oil
3 cn Beef broth; (43 1/2 ounces)
1 c Medium pearl barley
1 ts Dried thyme
2 ts Dried marjoram
3 ts Dried rosemary; crushed
3 ts Pepper
4 md Carrots; sliced
2 tb Fresh parsley; chopped
1 1/2 lb Lean beef stew meat; cut
-into 2 inch cubes
1 md Onion; chopped
1 tb Cooking oil
3 cn Beef broth; (43 1/2 ounces)
1 c Medium pearl barley
1 ts Dried thyme
2 ts Dried marjoram
3 ts Dried rosemary; crushed
3 ts Pepper
4 md Carrots; sliced
2 tb Fresh parsley; chopped
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. Yield: 8 servings.