Italian Beef Barley Stew Recipe
- Number of Servings: 8
Ingredients
* 1 boneless beef chuck roast (2 pounds), cut into 3/4-inch cubes * 3 medium onions, coarsely chopped * 4 celery ribs, thinly sliced * 3 medium carrots, halved lengthwise and thinly sliced * 2 medium potatoes, peeled and cubed * 2 garlic cloves, minced * 1 can (46 ounces) tomato juice * 1 can (28 ounces) Hunt’s® Original Diced Tomatoes, undrained * 1 bay leaf * 1-1/2 teaspoons dried marjoram * 1-1/2 teaspoons dried thyme * 1/2 teaspoon salt * 1/4 teaspoon coarsely ground pepper * 1/2 cup medium pearl barley
# 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
# 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.
# Discard bay leaf.
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
# 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.
# Discard bay leaf.
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
Nutritional Info Amount Per Serving
- Calories: 298.7
- Total Fat: 7.6 g
- Cholesterol: 73.7 mg
- Sodium: 651.3 mg
- Total Carbs: 32.5 g
- Dietary Fiber: 5.2 g
- Protein: 26.5 g
Member Reviews