INGREDIENTS
1/2
cut into cubes 2 1/2 lb. rump roast
1 lb
Carrots
1 cup
Corn, fresh or frozen
2
Onions, small
1/4 cup
Parsley, Fresh
3
sprigs Rosemary, Fresh
1 28 ounce can
Tomatoes
12 cups
Beef broth
1 cup
Pearl barley, dry
1 tsp
Black pepper, Ground
1/4 cup
Cornstarch
1 tbsp
Salt