1 1/2 lb Beef stew meat

-- cut into 1/2-inch cubes 2 tb Vegetable oil

1 1/2 c Chopped onion

1 Garlic clove; minced

28 oz Canned whole tomatoes

-- undrained, chopped 3 c Water

2/3 c Medium QUAKER Barley*

2 Beef bouillon cubes

1 tb Sugar

1 tb Paprika

1/2 ts Salt (optional)

1/4 ts Caraway seed (optional)

Sour cream (optional) in 4-quart saucepan or Dutch oven, brown meat in oil. Add onion and garlic. Cook until onion is tender; drain. Stir in remaining ingredients except sour cream. Bring to a boil. Reduce heat to low; cover. Simmer 45 to 50 minutes or until meat and barley are tender, stirring

occasionally. Top each serving with sour cream, if desired. Eight 1-cup servings *NOTE: To use Quick QUAKER Barley, substitute 1 cup quick barley and sour cream. Bring to a boil. Reduce heat to low; cover. Simmer 30 minutes. Stir in barley. Continue simmering 20 minutes or until meat and barley are tender, stirring occasionally.