Beef And Barley Stew

• 2 strips bacon, crumbled
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 1/2 lb. lean pot roast or beef stew, cut into 1-inch pieces
• 1 (13 3/4 oz.) can beef broth
• 1 c. water
• 1 c. dry red wine
• 1 bay leaf
• 1/4 tsp. dried thyme
• 3/4 c. barley
• 1 (10 oz.) frozen peas and carrots
• 1 (4.5 oz.) jar mushrooms, drained
• 1/2 c. pearl onions
• 1/4 c. parsley

1. In 5-quart pot, add onions and garlic; heat 3 minutes.
2. Add beef and cook (medium) for 5 minutes.
3. Add beef broth, water, wine, bay leaf and thyme.
4. Cook 1 hour on medium.
5. Stir in barley. Cover and cook 35 minutes.
6. Add peas and carrots, mushrooms and pearl onions.
7. Cover and cook 5 to 10 minutes.
8. Sprinkle with bacon and parsley.

bacon, onion, garlic, lean pot roast, beef broth, water, red wine, bay leaf, thyme, barley, carrots, mushrooms, pearl onions, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=319523 (may not work)