Ingredients

1 1/2 lbs. beef stew meat, 1/2-inch cubes
2 Tbs. vegetable oil
1 1/2 C. chopped onion
1 Garlic clove, minced
28 oz. canned whole tomatoes-undrained, chopped
3 C. water
2/3 C. Medium QUAKER Barley
2 Beef bouillon cubes
1 Tbs. Sugar
1 Tbs. Paprika
1/2 tsp. Salt (optional)
1/4 tsp. Caraway seed (optional)
Sour cream (optional)

Directions

In 4-quart saucepan or Dutch oven, brown meat in oil. Add onion and garlic. Cook until onion is tender; drain. Stir in remaining ingredients except sour cream. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until meat and barley are tender, stirring occasionally. Top each serving with sour cream, if desired.

Yield: 8 1-C. servings