|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Chopped onions||2 Cup (32 tbs)|
|Lean chuck||2 Pound (1 Inch Cubes)|
|Beef bouillon cubes||6|
|Medium pearl barley||8 Ounce (1 1/3 Cups)|
|Sliced carrots||2 Cup (32 tbs)|
|Chopped celery||2 Cup (32 tbs)|
|Chopped fresh parsley||1 Tablespoon|
1. Melt butter in 8 1/2-quart Sauce Pot over medium heat; saute onions 5 minutes; add meat; saute 5-7 minutes or until lightly browned, tossing occasionally.
2. Add water, bouillon cubes; bring to boil over medium-high heat; cover; reduce heat to low; simmer 45 minutes; add barley; cook 30 minutes; add carrots, onions, celery; cook 30 minutes longer or until done; season with salt, pepper to taste; garnish with chopped parsley.
Makes 4 quarts