Ingredients:
1 small beef roast (cut into chunks and browned)
Lawry’s seasoning salt
Beef broth or beef bouillon with water
3-4 carrots, sliced
4-5 stalks of celery, sliced
1 onion, chopped
2 Tbsp of barley
1 lb. of red potatoes cubed
1 package of peas
A little bit of cornstarch for thickening
½ to ¾ cup of water
1 tsp of sugar
1 ½ to 2 Tbsp Worcestershire sauce
1 small beef roast (cut into chunks and browned)
Lawry’s seasoning salt
Beef broth or beef bouillon with water
3-4 carrots, sliced
4-5 stalks of celery, sliced
1 onion, chopped
2 Tbsp of barley
1 lb. of red potatoes cubed
1 package of peas
A little bit of cornstarch for thickening
½ to ¾ cup of water
1 tsp of sugar
1 ½ to 2 Tbsp Worcestershire sauce
Instructions:
Brown the beef roast with a little bit of lawry's seasoning salt, add beef broth or bouillon and water and let it simmer.
Par boil the carrots, celery, and onion.
Add the potatoes and barley.
Mix all ingredients together and thicken with cornstarch, water, sugar, Worcestershire sauce.
Stir well and simmer until tender. Don’t overcook or use too much heat.
No comments:
Post a Comment