2 tbs olive oil
1 lb beef stew meat cut in bite sized pieces
1/2 c chopped carrots
1/2 c chopped celery
1/2 c chopped onion
4 chopped garlic cloves
1 1/2 c diced potatoes
1 carton beef broth
1/2 tsp salt
1/2 tsp pepper
1/2 tsp Italian Seasoning
1 cup diced Roma tomatoes, about 3
Optional- 3/4 c instant barley
In a 4 qt dutch oven, heat 1 tbs oil over medium high heat. Add beef and cook 7-9 min until browned. Transfer to plate and set aside.
Heat remaining 1 tbs oil and add carrots, celery, garlic and onion. Cook 2-3 min or until crisp tender. Stir in remaining ingredients except tomatoes and heat to boiling. Reduce heat, cover, and cook 20-25 min until potatoes are tender. Add the tomatoes and if you like, 3/4 c instant barley. Cover and cook for 10 min. Serves 6.
