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Prep Time: 45 Minutes Cook Time: 120 Minutes |
Ready In: 165 Minutes Servings: 10 |
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I love this recipe because it is a meal. It came from gourmet magazine and I altered it a bit. I will usually add a little extra beef broth. IT IS DELICIOUS. Ingredients:
2 tablespoons vegetable oil |
1 lb beef stew meat, cut into 1 inch pieces |
1 cup finely chopped onion |
2 garlic cloves, minced |
1 (14 1/2 ounce) can whole tomatoes, drained (juices reserved) |
4 boiling potatoes, cut into 1-inch cubes (about 1 1/4 pounds) |
1 cup chopped celery |
1 cup sliced carrot |
1 cup pearl barley |
1 cup shredded green cabbage |
2 bay leaves |
1 teaspoon dried basil |
5 1/2 cups canned beef broth |
2 cups water |
2 (10 ounce) packages frozen mixed vegetables |
salt and pepper |
Directions:
1. Heat oil in heavy large Dutch oven over medium-high heat. Add beef and cook until brown, stirring occasionally, about 8 minutes. Add onion and garlic and sauté until onion is tender, about 5 minutes. Stir in tomatoes with juices and all remaining ingredients except frozen vegetables and parsley. Cover and simmer until meat is tender, about 1 hour 10 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. Rewarm over medium heat before continuing.) Stir in frozen vegetables. Cover and simmer until vegetables are tender, about 10 minutes.
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