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*Instead of adding the MSG, you can use larger amounts of the seasonings.
1 pound boneless chuck, cut into 1/2 inch cubes
1 tablespoon vegetable oil
1 cup water
2 teaspoons instant beef bouillon (I use lower salt beef base)
1 1/2 teaspoons salt
1/4 teaspoon each dried marjoram & thyme
1/4 teaspoon MSG
1/8 teaspoon pepper
1 bay leaf
4 cups water
3 medium carrots, sliced
1 large stalk celery, sliced
1 medium onion, chopped
1 can (16 oz) whole tomatoes with liquid
1/2 cup uncooked barley
Cook and stir beef in oil in 4 quart Dutch oven over medium
heat until brown. Stir in 1 cup water, the bouillon through
the bay leaf. Cover and simmer until beef is tender,
1 to 1 1/2 hours.
Stir in 4 cups water and remaining ingredients. Heat to boiling,
reduce heat. Cover and simmer until carrots are tender, about
35 minutes.
1 pound boneless chuck, cut into 1/2 inch cubes
1 tablespoon vegetable oil
1 cup water
2 teaspoons instant beef bouillon (I use lower salt beef base)
1 1/2 teaspoons salt
1/4 teaspoon each dried marjoram & thyme
1/4 teaspoon MSG
1/8 teaspoon pepper
1 bay leaf
4 cups water
3 medium carrots, sliced
1 large stalk celery, sliced
1 medium onion, chopped
1 can (16 oz) whole tomatoes with liquid
1/2 cup uncooked barley
Cook and stir beef in oil in 4 quart Dutch oven over medium
heat until brown. Stir in 1 cup water, the bouillon through
the bay leaf. Cover and simmer until beef is tender,
1 to 1 1/2 hours.
Stir in 4 cups water and remaining ingredients. Heat to boiling,
reduce heat. Cover and simmer until carrots are tender, about
35 minutes.
