Ingredients: 1 1/2 pounds Beef stew meat, cut into 1/2-inch 2 tablespoons Vegetable oil 1 1/2 cups Chopped onion 1 Garlic clove -- minced 28 ounces Canned whole tomatoes, undrained, chopped 3 cups Water 2/3 cup Medium QUAKER Barley 2 Beef bouillon cubes 1 tablespoon Sugar 1 tablespoon Paprika 1/2 teaspoon Salt (optional) 1/4 teaspoon Caraway seed (optional) Sour cream (optional) Directions:In 4-quart saucepan or Dutch oven, brown meat in oil. Add onion and garlic. Cook until onion is tender; drain. Stir in remaining ingredients except sour cream.Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until meat and barley are tender, stirring occasionally. Top each serving with sour cream, if desired. |