1 1/2 lb. beef stew meat, cut into 1/2" cubes
2 tbsp. vegetable oil
1 1/2 c. chopped onion
1 clove garlic, minced
1 (28 oz.) can whole tomatoes, undrained
3 c. water
2/3 c. pearled barley
1 tbsp. sugar
1 tbsp. paprika
2 tsp. salt (optional)
1/4 tsp. caraway seed (optional)
Dairy sour cream

In a 4 quart saucepan or Dutch oven, brown meat in oil. Add onion and garlic; continue cooking until onion is tender; drain. Stir in remaining ingredients except sour cream. Cover; bring to a boil. Reduce heat, simmer 50-60 minutes or until meat and barley are tender, stirring occasionally. Dollop individual servings with sour cream. Makes 8, one cup servings.