12 oz lean beef chunk for stew
4 cups reduced-sodium chicken broth
2 cups water
1 can (14.5 oz) diced tomatoes with garlic and onion
12 oz shiitake mushrooms, sliced
1 large white turnip, peeled and diced
2 large carrots, diced
1 cup barley (not quick-cooking)
2 large shallots, chopped (1/2 cup)
1/2 tsp each pepper and dried thyme
1/4 cup snipped fresh dill
1. Mix all ingredients except dill in a 4-qt or larger slow cooker. Cover and cook on low 7-9 hours until beef and vegetables are tender.
2. To serve: stir dill into soup and ladle into bowls.
Marty Hernandez
