How to make it

  • In Dutch oven heat oil over high heat then cook beef for 5 minutes stirring to break up meat then drain off fat. Add mushrooms, carrots, onion and garlic then cook for 3 minutes. Stir in stock, water, tomatoes, potatoes, barley, Worcestershire sauce, marjoram, bay leaf, salt and pepper then bring to a boil. Reduce heat then cover and simmer until potatoes and barley are tender about 30 minutes. Discard bay leaf then stir in parsley.

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