Ingredients
1 tablespoon canola oil1 pound beef top round steak, cut into 1/2-inch cubes3 cans (14-1/2 ounces each) beef broth2 cups water1/3 cup medium pearl barley3/4 teaspoon salt1/8 teaspoon pepper1 cup chopped carrots1/2 cup chopped celery1/4 cup chopped onion3 tablespoons minced fresh parsley1 cup frozen peas
Preparation
In a large saucepan, heat oil over medium heat. Brown beef on all sides; drain. Stir in broth, water, barley, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add carrots, celery, onion and parsley; cover and simmer until meat and vegetables are tender, 30-40 minutes. Stir in peas; heat through.
