INGREDIENTS
3/4 lb
beef stew meat
1 pinch
black pepper
8 oz
button mushrooms
14 1/2 oz
canned tomatoes
1 cup
carrots
1/2 cup
celery
1/4 cup
fresh flat-leaf parsley
1 tbsp
fresh thyme
2 cloves
garlic
6 cups
low sodium beef broth
4 tsp
olive oil
1/2 cup
pearled barley
1/4 tsp
salt
1 1/2 cups
yellow onion