Beef Barley Stew

• 1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 3 cans (14-1/2 ounces each) 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 chopped fresh parsley

1. In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. 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.

beef stew meat, canola oil, onion, beef broth, pearl barley, thyme, marjoram, rosemary, pepper, carrots, parsley

Taken from www.tasteofhome.com/recipes/beef-barley-stew/ (may not work)