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  • 2medium onions
  • 4stalks celery or 1 small celery root, peeled
  • 1tablespoon olive oil
  • 1lb lean stewing beef or 1 lb lean stewing lamb
  • 2cloves garlic (optional)
  • 3cups water or 3 cups fat-free broth
  • 14cup barley
  • 2 -3bay leaves
  • 2cups peeled diced rutabagas (yellow turnip)
  • 1cup peeled diced turnip (optional)
  • 1medium carrot, peeled and diced
  • 1medium potato, peeled and diced
  • 1cup cleaned button mushroom
  • 1(19 ounce) can stewed tomatoes
  • salt
  • 1teaspoon savory
  • 1teaspoon paprika
  • 12teaspoon oregano
  • 12teaspoon cracked black pepper
  • 1teaspoonWorcestershire sauce


  1. Peel and chop the onions coarsely.
  2. Chop the celery coarsely as well.
  3. Peel and mince the garlic.
  4. Saute the onions and celery until softened in the oil; remove them to a large stew pot.
  5. 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.
  6. Add the water or broth, the barley and the bay leaves to the stew pot.
  7. Peel and chop all the remaining vegetables into bite-sized pieces.
  8. Add them to the stew in the order given, then add the tomatoes and the spices.
  9. Simmer the stew until the meat is done and the vegetables and barley are tender.
  10. Add a little more water if needed.
  11. This can be made ahead; stew keeps and reheats well.

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