Chunky Beef And Vegetable Soup

• 1 tbsp vegetable or olive oil
• 1 1/4 lbs beef stew meat, cut into 1 inch cubes
• 1 None large yellow onion, finely chopped
• 2 cloves garlic, crushed
• 2 None medium carrots, cut into 1/2 inch pieces
• 2 None medium rutabaga, cut into 1/2 inch pieces
• 1 None medium parsnip, cut into 1 cm pieces
• 2 stalks celery, finely chopped
• 1 tbsp ground cumin
• 10 cups chicken stock
• 7 oz pearl barley, rinsed
• .75 oz flat-leaf parsley, chopped

1. Heat oil in a large Dutch oven over moderate heat. Add beef in batches and sear for 1-2 mins. Transfer to a heatproof bowl.
2. Add onion and garlic to pan and cook, stirring, for 2 minutes. Add remaining vegetables and cook, stirring, for 5 minutes. Add cumin and beef. Cook and stir for 1 minute or until fragrant.
3. Stir in stock, 3 cups water and barley. Bring to a boil. Reduce heat; simmer, partially covered, for 1 hour 30 minutes or until beef is tender. Stir in parsley. Season to taste and serve.

vegetable, beef stew meat, yellow onion, garlic, carrots, stalks celery, ground cumin, chicken, pearl barley, flatleaf parsley

Taken from recipes-plus.com/api/v2.0/recipes/23596 (may not work)