Ingredients
1 pound top sirloin, cut into 1-inch pieces
1/3 cup flour
2 tablespoons extra virgin olive oil
1 small onion, chopped
4 cloves garlic, chopped
3 cups beef broth
3 cups water
2 carrots, cut into 1/2-inch pieces
2 stalks celery, cut into 1/2-inch pieces
3/4 cup pearled barley
1 teaspoon freshly ground black pepper
6 sprigs fresh parsley
2 sprigs fresh thyme
2 sprigs fresh sage
Description
Traditional Beef Stews Are Cooked At Low Temperatures For Long Periods Of Time To Tenderize Tough Cuts Of Beef. This Recipe Takes A Shortcut By Using A More Tender Cut Of Beef, Reducing The Overall Cooking Time And Giving You A Chance To Get Out Of The Ki
Wholefoods
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