Ingredients
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4 stalks celery or 1 small celery root, peeled
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1 tablespoon olive oil
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1 lb lean stewing beef or 1 lb lean stewing lamb
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2 cloves garlic
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3 cups water or 3 cups fat-free broth
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1/4 cup barley
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2 -3 bay leaves
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1 (19 ounce) can stewed tomatoes
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salt
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1 teaspoon savory
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1 teaspoon paprika
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1/2 teaspoon oregano
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1/2 teaspoon cracked black pepper
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1 teaspoon Worcestershire sauce
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2 medium onions
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1 medium potato, peeled and diced
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1 medium carrot, peeled and diced
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1 cup cleaned button mushroom
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1 cup peeled diced turnip
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2 cups peeled diced rutabagas (yellow turnip)
Instructions
- Peel and chop the onions coarsely.
- Chop the celery coarsely as well.
- Peel and mince the garlic.
- Saute the onions and celery until softened in the oil; remove them to a large stew pot.
- Add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery.
- Add the water or broth, the barley and the bay leaves to the stew pot.
- Peel and chop all the remaining vegetables into bite-sized pieces.
- Add them to the stew in the order given, then add the tomatoes and the spices.
- Simmer the stew until the meat is done and the vegetables and barley are tender.
- Add a little more water if needed.
- This can be made ahead; stew keeps and reheats well.