Beef and vegetable stew

Ingredients

1. 1 pound beef round steak
2. 2 teaspoons canola oil
3. 2 cups diced yellow onions
4. 1 cup diced celery
5. 1 cup diced Roma tomatoes
6. 1/2 cup diced sweet potato
7. 1/2 cup diced white potato with skin
8. 1/2 cup diced mushrooms
9. 1 cup diced carrot
10. 4 cloves of garlic, chopped
11. 1 cup chopped kale
12. 1/4 cup uncooked barley
13. 1/4 cup red wine vinegar
14. 1 teaspoon balsamic vinegar
15. 3 cups low-sodium vegetable or beef stock
16. 1 teaspoon dried sage, crushed
17. 1 teaspoon minced fresh thyme
18. 1 tablespoon minced fresh parsley
19. 1 tablespoon dried oregano
20. 1 teaspoon dried rosemary, minced
21. Black pepper, to taste

Directions

Heat grill or broiler (medium heat). Trim fat and gristle from steak. Grill or broil steak 12 to 14 minutes, turning once. Don't overcook. Remove from heat and let rest while preparing vegetables.

In a large stock pot, saute vegetables in oil over medium-high heat until lightly brown, about 10 minutes. Add barley and cook an additional 5 minutes.

Pat steak dry with paper towels. Cut into half-inch pieces and add to pot. Then add vinegars, stock, herbs and spices.

Bring to a boil and simmer 1 hour, until barley is cooked and stew has thickened considerably.

Created by the chefs at Mayo Clinic's Dan Abraham Healthy Living Center.