Beef and Barley Stew

Ingredients

• 20 ml (4 tsp) canola oil (divided: 7.5 ml [1½ tsp] + 7.5 ml [1½ tsp] + 5 ml [1 tsp])
• 725 g (about 1.5 lb) stewing beef cubes
• Salt and pepper to taste
• 1 large or 2 small yellow onions, peeled and sliced
• 1 garlic clove, peeled and minced
• 5 ml (1 tsp) mustard powder
• 5 ml (1 tsp) paprika
• 1.5 litre (6 cups) water
• 1 can (796 ml) whole tomatoes
• 250 ml (1 cup) dry pearl barley
• 500 g (1 lb) butternut squash, peeled and diced (about 500 ml/2 cups, once diced) Keep the remaining squash for another recipe.
• 2 celery sticks, chopped into large chunks

Preparation

1. Heat 5 ml (1½ tsp) of oil in a large pot over medium-high heat. Add half of the beef cubes and cook until browned on all sides. Add salt and pepper and set aside on a plate.
2. Repeat with the remaining beef cubes and set aside.
3. Heat 5 ml (tsp) of oil in the same pot over medium-high heat. Add the onions and garlic and cook for 1 minute.
4. Add the garlic, mustard powder, paprika, water, tomatoes, salt and pepper.
5. With a wooden spoon, scrape the bottom of the pot and crush the tomatoes.  
6. Add the beef cubes that were set aside. Bring to a boil over high heat, then reduce heat to low and simmer for about 1 hour.
7. Add the barley, squash and celery and simmer for about 45 minutes.

Tip: Use the cooking time to prepare your side dishes. Variation: Instead of the squash, you can use any vegetable of your choice (carrots, sweet potatoes, potatoes, rutabaga, for example).