Title: Beef barley stew
 Categories: Beef, Soups & ste, Cooper
      Yield: 8 Servings
 
  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.
  
  Recipe