1 1/2 lb Beef stew meat
— cut into 1/2-inch cubes 2 tb 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 tb Sugar
1 tb Paprika
1/2 ts Salt (optional)
1/4 ts Caraway seed (optional)
Sour cream (optional) 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. Eight 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley and sour cream. Bring to a boil. Reduce heat to low; cover. Simmer 30 minutes. Stir in barley. Continue simmering 20 minutes or until meat and barley are tender, stirring occasionally.