1/4 tsp thyme
1 lb. lean beef stew meat, cut in small pieces or 1 1/2 lbs. of lean ground beef
1 medium onion
1 cup carrots, chopped
1 cup celery, chopped (Include some leaves)
1/4 tsp marjoram
1 (1 lb) can tomatoes
2 tbsp dried parsley flakes
1 tbsp salt
1 bay leaf
3 peppercorns
3/4 cup pearl barley
1/4 cup Delizia Extra Virgin Olive Oil
2 small cans beef broth
Brown beef (cut up in small pieces) in olive oil in a large kettle or Dutch oven. Add water, beef broth, and herbs and spices and bring to a boil. Simmer for 30 minutes. Add vegetables, cook 30-45 minutes. Add barley. Cook about 10 minutes or until barley is done and vegetables are tender.
Makes 6-8 servings