Ingredients

  • 1 tablespoon vegetable oil
  • 1 2/3 pounds beef stew meat (cut into 2/3 inch pieces)
  • 1 onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1 rutabaga (large, peeled, cut into 2/3 inch pieces)
  • 2 carrots (peeled, thickly sliced)
  • 13 1/2 ounces diced tomatoes
  • 28 ounces tomato purée
  • 2 beef bouillon cubes
  • 3 1/2 ounces pearl barley
  • 2 stalks celery (thickly sliced)
  • 1/3 cup fresh flat leaf parsley (chopped, to garnish)

Directions

  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 purée, 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.
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NutritionView more

190Calories
Sodium32%DV770mg
Fat4%DV2.5g
Protein12%DV6g
Carbs12%DV37g
Fiber36%DV9g

PER SERVING *

Calories190Calories from Fat25
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat0g0%
Trans Fat0g
Cholesterol0mg0%
Sodium770mg32%
Potassium1130mg32%
Protein6g12%
Calories from Fat25
% DAILY VALUE*
Total Carbohydrate37g12%
Dietary Fiber9g36%
Sugars15g30%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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