Beef Barley Stew Print
This wholesome stew is great for a cold winter day and loaded with good nutrition.
Makes 6 servings
What you need:
1 tbsp. olive oil
18 oz. lean stewing beef chuck, trimmed and cut into 1-inch cubes
1/2 cup onions, chopped
2 cups carrots, sliced
2 cups mushrooms, sliced
4 cups low sodium beef broth
1 can (28 oz) diced tomatoes
1/4 cup dry pearl barley
2 medium potatoes, sliced
2 tbsp. dried parsley (or fresh if you have it)
2 tbsp. Worcestershire sauce
1/2 tsp. garlic powder
1 bay leaf
Fresh ground pepper to taste
How you prepare:
- In a large pot, heat oil on medium heat.
- Add beef and cook until browned on all sides.
- Remove beef from pot and set aside.
- Add onions, mushrooms and carrots to the pot and sauté until soft.
- Return beef to pot and add the remaining ingredients.
- Bring to a boil and then reduce heat to medium low and simmer covered, stirring occasionally approximately 1.5 hours.
Per serving:
Calories 300
Carbohydrates 29 g
Protein 26 g
Fat 10 g
Dietary Fiber 3.9 g
