|Vegetable oil||30 Milliliter (2 Tablespoon)|
|Onion||1 Large, chopped|
|Ground beef||1 Pound (500 Grams)|
|Celery stalks||3 , sliced|
|Carrots||3 Large, sliced|
|Mushrooms||8 , halved|
|Turnip||1⁄2 Medium, diced to 1/2 inches|
|Oxo beef cubes||4|
|Boiling water||250 Milliliter (1 Cup)|
|Tomato soup||1 Cup (16 tbs) (2 Pouches)|
|Pearl barley||125 Milliliter (1/2 Cup)|
|Chili powder||15 Milliliter (1 Tablespoon)|
|Black pepper||1⁄8 Teaspoon|
|Hot water||1 1⁄4 Liter (5 Cups)|
|Cornstarch||30 Milliliter (2 Tablespoon)|
Heat the vegetable oil in a large Dutch oven and saute the onion, beef, celery, and carrots until the meat starts to lose its pink colour.
Add the mushrooms and turnip.
Dissolve the "oxo" cubes in the cup of boiling water (250 mL) and add to the Dutch oven.
Gradually stir in the "Cup of Soup", pearl barley, chili powder, salt, pepper and hot water.
Stir until very well combined; cover and simmer over low heat for approximately 2 hours or until the barley is tender.
Mix the cornstarch with a small amount of cold water and stir into stew.
Continue to cook over medium heat until the sauce thickens slightly.
Serve at once with potatoes, rice or pasta.
This stew freezes well.