Facebook0Twitter0Pinterest17 Ingredients 1 Tbsp (15 mL) canola oil 1 lb (500 g) Beef Stewing Cubes, trimmed Season salt and pepper, to tastes 6 cups (1.5 L) Peak of the Market vegetables, cut in small pieces (i.e.: onions, carrots, rutabaga, and/or potatoes) 1/2 cup (125 mL) pot or pearl barley 1-900 mL Low sodium beef broth tetra pack 1/2 cup (125 mL) prepared tomato sauce 1 Tbsp (25 mL) fresh thyme and dill, (1/4 tsp (1 mL) each if using dried herbs) 1 bay leaf 1 tsp (5 mL) salt 1/4 tsp ( 1 mL) black pepper 4 cup (1 L) water Directions Heat oil in Dutch oven over medium-high heat; brown beef cubes. Stir in remaining ingredients. Add 4 cups (1L) water; bring to boil. Reduce heat to simmer; cover and cook for about 2 hours or until beef and barley are tender. Discard bay leaf before serving. Facebook0Twitter0Pinterest17 Found Under: Main CoursesSoups / StewsBeefBoil / Simmer Leave a Review Cancel reply You must Register or Login to post a comment.