Beef Barley Stew

Name: Beef Barley Stew
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8 servings.
Ingredients: 1-1/2 pounds beef stew meat, cut into 1/2-inch cubes; 1 tablespoon canola oil; 1 medium onion, chopped; 3 cans (14-1/2 ounces each) beef broth; 1 cup medium pearl barley; 1 teaspoon dried thyme; 1/2 teaspoon dried marjoram; 1/4 teaspoon dried rosemary, crushed; 1/4 teaspoon pepper; 4 medium carrots, sliced; 2 tablespoons chopped fresh parsley

TOTAL TIME: Prep: 15 min. Cook: 1-1/2 hours YIELD: 8 servings.

I like barley, so I knew I had to try this beef and barley stew recipe when I ran across it in a newspaper some years ago. It's nice to have a tasty, filling dish that's lower in fat. —June Formanek, Belle Plaine, Iowa

Ingredients

1-1/2 pounds beef stew meat, cut into 1/2-inch cubes
1 tablespoon canola oil
1 medium onion, chopped
3 cans (14-1/2 ounces each) beef broth
1 cup medium pearl barley
1 teaspoon dried thyme
1/2 teaspoon dried marjoram
1/4 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
4 medium carrots, sliced
2 tablespoons chopped fresh parsley

Directions

1. In a large saucepan or Dutch oven, brown meat in oil in batches. Remove and set aside. In the same pan, saute onion until crisp-tender. Add the broth, barley, seasonings and beef; bring to a boil. Reduce heat; cover and simmer for 1 hour.
2. Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving.

Nutrition Facts

1 cup: 266 calories, 8g fat (0 saturated fat), 40mg cholesterol, 618mg sodium, 24g carbohydrate (0 sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.

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