Southwestern Beef Barley Stew
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 3 servings.
Hearty and easy to fix, this thick stew has a comforting, chili-like flavor. It's my best barley recipe. I'm sure you'll agree that it's a tasty dish. —Lisa Kolenich, Regina, Saskatchewan
Ingredients
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1/2 pound lean ground beef (90% lean)
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1/2 cup sliced celery
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1/3 cup chopped onion
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1-3/4 cups water
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2 teaspoons reduced-sodium beef bouillon granules
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1-1/2 teaspoons chili powder
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1/4 teaspoon pepper
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1/2 cup quick-cooking barley
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1 can (14-1/2 ounces) diced tomatoes, undrained
Directions
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1.
In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender, breaking meat into crumbles; drain.
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2.
Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through.
Nutrition Facts
1-1/3 cups: 269 calories, 7g fat (3g saturated fat), 37mg cholesterol, 456mg sodium, 33g carbohydrate (6g sugars, 9g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
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