Beef And Barley Stew

• 1 tbsp vegetable or olive oil
• 1 2/3 lb beef stew meat, cut into 2/3 inch pieces
• 1 None onion, finely chopped
• 2 clove garlic, minced
• 1 None large rutabaga, peeled, cut into 2/3 inch pieces
• 2 None carrots, peeled, thickly sliced
• 13.5 oz can diced tomatoes
• 28 oz can tomato puree
• 2 None beef bouillon cubes
• 3.5 oz pearl barley
• 2 stalks celery, thickly sliced
• 1/3 cup fresh flat-leaf parsley, chopped, to garnish

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. Ladle stew into serving bowls. Serve topped with parsley.

vegetable, beef stew meat, onion, clove garlic, carrots, tomatoes, tomato puruee, pearl barley, stalks celery, parsley

Taken from recipes-plus.com/api/v2.0/recipes/21172 (may not work)