While your saved lists are no longer available, we promise it will be worth the wait!
Email Address is required.
Email Address is invalid.
Password is required.
Password must be at least 6 characters.
Your email and/or password aren't in our records. Please try again.
Oops! Something went wrong with signing in.
First Name is required.
First Name contains invalid symbols.
Your email is already in our system.
Hmm…that password was not recognized.
Oops! Something went wrong with registration.
Sorry! We can't find that email address.
Full of flavor, this hearty soup tastes just as good rewarmed the next day. Photo credit: Julie Deily from The Little Kitchen.
1 tablespoon oil
1 pound lean beef stew meat, cut into 1/2-inch cubes
2 cups reduced sodium beef broth
1 can (14 1/2 ounces) diced tomatoes, , undrained
1 cup thinly sliced carrots
1/2 cup chopped onion
1 1/2 teaspoons McCormick® Oregano Leaves
1 1/2 teaspoons McCormick® Thyme Leaves
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Black Pepper, Ground
1/2 cup pearl barley
Heat oil in large saucepan on medium-high heat. Add 1/2 of the meat; cook and stir 3 to 4 minutes or until browned. Remove with slotted spoon. Repeat with remaining meat. Return all meat to saucepan.
Stir in beef broth, tomatoes, carrots, onion, oregano, thyme, garlic powder and pepper. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until meat is tender.
Stir in barley. Cook on medium heat 30 minutes or until tender.
(Amount per serving)
Very tasty and hearty. A great cold weather dish.
Was this helpful?