• 1 lb beef top round steak, cut into 1/2 inch cubes
• 1 Tbsp canola oil
• 3 cans (14-1/2 oz each) beef broth
• 2 cups water
• 1/3 cup medium pearl barley
• 1 tsp salt
• 1/8 tsp pepper
• 1 cup chopped carrots
• 1/2 cup chopped celery
• 1/4 cup chopped onion
• 3 Tbsp minced fresh parsley
• 1 cup frozen peas

Directions:

In a Dutch oven, brown beef in oil; drain. Stir in the broth, water, barley, salt & pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.

Add the carrots, celery, onion & parsley; cover and simmer for 45 min or until meat & vegetables are tender. Stir in peas; heat through.

Yeild: 9 servings (2 & 1/4 quarts)