Beef And Barley Stew - cooking recipe

Ingredients

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

Preparation

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