Beef, Bean and Barley Stew recipe

8 servings

1 pound cubed beef stew meat

1 small onion, chopped

1 pinch salt

1/4 teaspoon ground black pepper

3 cloves garlic, crushed

2 (14 ounce) cans beef broth

3 1/2 cups water

1 cup peeled and diced tomatoes with juice

1 potato, cubed

2 carrots, chopped

1/4 medium head cabbage, shredded

1/3 cup quick-cooking barley

1 (14.5 ounce) can great northern beans, rinsed and drained

1/4 teaspoon dried oregano

1/4 teaspoon dried basil

1/4 teaspoon dried rosemary

1/4 teaspoon caraway seeds

Coat a large pot or Dutch oven with cooking spray.

Place over medium heat and cook beef until brown.

Stir in onion and cook until translucent.

Drain fat.

Stir in salt, pepper and garlic and cook 1 minute.

Pour in beef broth, water and tomatoes.

Stir in potato, carrots, cabbage, barley and beans.

And season with oregano, basil, rosemary and caraway.

Bring to a boil, then reduce heat and simmer 20 minutes.