Root Vegetable Beef and Barley Stew
Ingredients
- 2 teaspoons olive oil
- 1 pound lean top round beef, trimmed and cut into 3/4" chunks
- 12 ounces white turnips, peeled and cut into 24 pieces total
- 1 medium onion, chopped
- 3 medium carrots, cut into 1" chunks
- 2 ribs celery, cut into 1" pieces
- 8 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 4 cups reduced-sodium beef broth
- 1 cup quick-cooking barley
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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