Italian Beef Barley Stew
TOTAL TIME: Prep: 30 min. Cook: 1-1/4 hours
YIELD: 10 servings (3-1/2 quarts).
With potatoes, carrots, roast beef and barley, this soup is a hearty meal-in-a-bowl. —Jacqueline Kloess, Iowa City, Iowa
Ingredients
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1 boneless beef chuck roast (2 pounds), cut into 3/4-inch cubes
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3 medium onions, coarsely chopped
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4 celery ribs, thinly sliced
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3 medium carrots, halved lengthwise and thinly sliced
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2 medium potatoes, peeled and cubed
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2 garlic cloves, minced
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1 can (46 ounces) tomato juice
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1 can (28 ounces) diced tomatoes, undrained
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1 bay leaf
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1-1/2 teaspoons dried marjoram
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1-1/2 teaspoons dried thyme
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1/2 teaspoon salt
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1/4 teaspoon coarsely ground pepper
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1/2 cup medium pearl barley
Directions
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1.
In a Dutch oven coated with cooking spray, cook beef and onions over medium heat until meat is no longer pink; drain. Stir in the celery, carrots and potatoes. Cook and stir 5 minutes or until crisp-tender. Add garlic; cook 1 minute longer.
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2.
Stir in the tomato juice, tomatoes, bay leaf and seasonings. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until meat and barley are tender.
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3.
Discard bay leaf. Serve desired amount. Cool remaining soup; transfer to freezer containers. Freeze for up to 3 months.
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4.
To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan and heat through.
Nutrition Facts
1-1/3 cups: 281 calories, 9g fat (3g saturated fat), 59mg cholesterol, 636mg sodium, 30g carbohydrate (12g sugars, 6g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch.
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