Beef And Barley Stew

1 T Olive Oil
1 1/2 lbs stew meat
3 T Flour
1/2 t salt
1/8 t pepper
1 cup celery, sliced
1 cup onion, chopped
6 cups beef broth
1 bay leaf
1/3 cup pearled barley
2 cups sliced carrots
2 cups diced turnips
1 cup diced potato
1 cup green beans, frozen
1/2 cup peas, frozen

To make the stew thicker, you can mix 2 T flour with 2 T cold water and then stir it into the stew.

Toss stew beef with flour, salt and pepper. Add olive oil, celery and onion. Cook over medium heat until meat is brown and onion is tender. Add beef broth and bay leaf. Cook over medium low heat, covered, for 45 minutes. Add barley, carrots, and turnip. Reduce heat to low, cover and cook for 25 minutes. Add potatoes and simmer for about 25 minutes longer, or until vegetables and meat are tender. Add peas & green beans and cook 10 minutes longer.

Serving Size: 8 1 1/2 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user INDYGIRL2003.