-
Yield
Serves 4
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Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 pound stew beef, cut into 1/2-inch pieces
- 1 medium-size yellow onion, coarsely chopped
- 2 medium carrots, cut into 1/4-inch coins
- 1 medium garlic clove, finely minced
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6 cups
Beef Stock
, or low-sodium canned - 1/4 cup barley, rinsed
- 2 teaspoons coarsely chopped fresh thyme
- Parsley, for garnish
