Beef And Barley Stew - cooking recipe

Ingredients

2 strips bacon, crumbled
1 large onion, chopped
2 cloves garlic, minced
1 1/2 lb. lean pot roast or beef stew, cut into 1-inch pieces
1 (13 3/4 oz.) can beef broth
1 c. water
1 c. dry red wine
1 bay leaf
1/4 tsp. dried thyme
3/4 c. barley
1 (10 oz.) frozen peas and carrots
1 (4.5 oz.) jar mushrooms, drained
1/2 c. pearl onions
1/4 c. parsley

Preparation

In 5-quart pot, add onions and garlic; heat 3 minutes.
Add beef and cook (medium) for 5 minutes.
Add beef broth, water, wine, bay leaf and thyme.
Cook 1 hour on medium.
Stir in barley. Cover and cook 35 minutes.
Add peas and carrots, mushrooms and pearl onions.
Cover and cook 5 to 10 minutes.
Sprinkle with bacon and parsley.