Beef, Barley and Root Vegetable Stew

Name: Beef, Barley and Root Vegetable Stew
Ingredients: 1 (1-lb.) lean beef bottom round, cut into 1-inch pieces, patted dry; 1/2 teaspoon salt; 1/4 teaspoon pepper; 3 teaspoons canola oil, divided; 1 large onion, chopped; 4 garlic cloves, minced; 2 (14.5-oz.) cans lower-sodium beef broth; 1 (14.5-oz.) can diced tomatoes; 1 1/2 teaspoons Worcestershire sauce; 1 teaspoon dried thyme; 4 cups assorted cubed root vegetables, such as rutabaga, carrots and/or parsnips (3/4 inch); 2/3 cup pearl barley; 1 tablespoon red wine vinegar; 1 tablespoon chopped fresh parsley

Beef, Barley and Root Vegetable Stew was pinched from <a href="https://www.cookingclub.com/Recipes/articleType/ArticleView/articleId/9771/Beef-Barley-and-Root-Vegetable-Stew" target="_blank">www.cookingclub.com.</a>

INGREDIENTS

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1 (1-lb.) lean beef bottom round, cut into 1-inch pieces, patted dry

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1/2 teaspoon salt

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1/4 teaspoon pepper

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3 teaspoons canola oil, divided

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1 large onion, chopped

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4 garlic cloves, minced

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2 (14.5-oz.) cans lower-sodium beef broth

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1 (14.5-oz.) can diced tomatoes

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1 1/2 teaspoons Worcestershire sauce

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1 teaspoon dried thyme

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4 cups assorted cubed root vegetables, such as rutabaga, carrots and/or parsnips (3/4 inch)

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2/3 cup pearl barley

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1 tablespoon red wine vinegar

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1 tablespoon chopped fresh parsley

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