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Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Chung Estate in Arlington, Texas in 1987.

Ingredients Edit

Directions Edit

  1. Brown stew beef in large stock pan then add garlic and onions and cook 3 minutes.
  2. Add water, beef broth and tomatoes then cook until beef is tender.
  3. Add vegetables, barley and spices then cook 45 minutes and season with salt and pepper.
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