1 ½ lbs. stew meat, cut into 1/4-inch cubes
2 Tbsp. olive oil
3 cans (14-1/2 ounces each) beef broth
2 cups water
1/2 cupmedium pearl barley
1 tsp. salt
1/8 tsp. pepper
1 ½ Tbsp. thyme (double if using fresh)
1 ½ Tbsp. parsley (double if using fresh)
1 cup chopped carrots
½ cup chopped celery
½ cup chopped onion
In a medium-sized pot, brown beef in oil. Do not overbrown; some pink left on meat is okay. Drain.
Stir in the broth, water, barley, salt, pepper, thyme, and parsley. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Barley will be soft.
Add the carrots, celery, and onion; cover and simmer for 45 minutes or until meat and vegetables are tender.