Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Beef stew meat
-- cut into 1/2-inch cubes
2 tb Vegetable oil
1 1/2 c Chopped onion
1 Garlic clove; minced
28 oz Canned whole tomatoes
-- undrained, chopped
3 c Water
2/3 c Medium QUAKER Barley*
2 Beef bouillon cubes
1 tb Sugar
1 tb Paprika
1/2 ts Salt (optional)
1/4 ts Caraway seed (optional)
Sour cream (optional)

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.
Eight 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 1
cup quick barley and sour cream. Bring to a boil. Reduce heat to
low; cover. Simmer 30 minutes. Stir in barley. Continue simmering 20
minutes or until meat and barley are tender, stirring occasionally.

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