Beef and barley broccoli stew

2 lbs. lean natural (no antibiotics, no hormones) stewing beef
2 medium - large organic onions, chopped
6 organic garlic cloves, peeled and smashed
1/2 c. organic dry red table wine
1 3/4 c. Imagine organic Cream of Broccoli Soup
1/2 c. Arrowhead Mills organic Pearl Barley
1 1/2 c. water
4 large (approx. 1.25 - 1.5 lbs.) organic russet potatoes, scrubbed and cut into 1" cubes
1 lb. package frozen organic broccoli florets
8 oz. (approx. 20) organic baby carrots, cut into thirds
1 tsp. salt
ground black pepper
Dried herbs to taste: rosemary, chives, tarragon, marjoram

Brown beef in a large dutch oven or casserole, add onions and garlic, saute until soft. Add wine, scraping up any browned bits from the bottom of the pot. Add barley and water, stir, then add soup. Stir in potatoes, bring to boil, then reduce heat and let simmer for approx. 45 minutes, stirring occasionally. Salt and pepper stew to taste, adding in ~ 1 tbsp. of dried chives, parsley, rosemary, marjoram and/or tarragon if desired. Add baby carrots approx. 45 min. before desired serving time. Add broccoli approx. 20 min. before serving, keeping stew on simmer constantly. Makes about 8 2-cup servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CASTERINASPELL.