Beef And Barley Stew

1. 1

   Heat oil in a large Dutch oven over medium heat. Sear beef, in batches, about 2 mins per batch, or until browned. Set aside. Add onion and cook for 2 mins, or until soft. Add garlic and cook for 30 seconds, or until fragrant. Return beef to pot, add rutabaga and carrot and cook for 2 mins, stirring, or until heated. Add tomatoes, tomato puree, bouillon cubes and 3 cups boiling water. Bring to a boil, reduce heat to low and simmer, covered, for 20 mins. Add barley and celery and simmer, covered for 1 hour, or until beef and barley are tender. Season.

2. 2

   Ladle stew into serving bowls. Serve topped with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.