This stew is really satisfying – light on the meat, heavy on the whole grains and vegetables – and it makes enough to feed a large family!

Beef and Barley Stew with Root Vegetables
Serves 6

3 tablespoons extra virgin olive oil
1 pound beef stew meat (or bison), cut in small pieces
1 small onion, diced
2 large carrots, diced
2 medium turnips, peeled and diced
1 small potato, diced
1 tablespoon fresh thyme
1 tablespoon fresh rosemary leaves
1 teaspoon salt
1/2 teaspoon black pepper
3 cans beef stock (about 6 cups)
1 cup pearl barley
28 ounces diced tomatoes
1/2 cup minced fresh parsley

Heat oil in a large Dutch oven over medium high heat. Blot beef cubes dry with paper towels then add to pot and brown. Add onions and season with salt and pepper, then cook for 1 minute. Add all remaining ingredients except for fresh parsley, cover, and bring to a boil. Reduce to simmer and cook, covered, for 1-2 hours, or until barley is cooked and beef is tender. Add fresh parsley just before serving.