Vegetable Beef w/ barley Stew

Name: Vegetable Beef w/ barley Stew Recipe
Prep time: 60 min
Cook time: 120 min
Total time: 180 min
Yield: 20
Ingredients: 1 can (28 oz.) Chopped Italian Tomatoes; 1 box (11oz.) Quick Barley; 1 can (46 oz.) Tomato Juice; 1 can (15oz.) Chick Peas; 1 can (15.5oz.) Great Northerd Beans; 1 box (32oz.) Beef Broth; 1 can (15.25oz.) corn; 1 can (15oz.) peas; 2 medium stalks celery; 1 medium onion; 3 medium carrots; 3 red potatoes; 1 yellow & 1 orange bell peppers; 1 pound stew beef; 8 cups water

Minutes to Prepare: 60
Minutes to Cook: 120

Number of Servings: 20

Ingredients

1 can (28 oz.) Chopped Italian Tomatoes1 box (11oz.) Quick Barley1 can (46 oz.) Tomato Juice1 can (15oz.) Chick Peas1 can (15.5oz.) Great Northerd Beans1 box (32oz.) Beef Broth1 can (15.25oz.) corn1 can (15oz.) peas2 medium stalks celery1 medium onion3 medium carrots3 red potatoes1 yellow & 1 orange bell peppers1 pound stew beef8 cups water

Directions

Cube stew beef into bite size pieces. In large dutch oven ( I used 2 lg dutch ovens.) combine broth and juice over low heat. Add cubed beef. Coarsly chop onion, celery, potatoes,carrots and peppers. Add all vegetables to pan. Add tomatoes, beans, peas & corn. Add 4 cups water. Slow cook stew on low heat for qpprox. 2 hours. After 1 hour of cook time add remaining 4 cups of water. Cook for remaining hour or until vegetables are tender. Makes approx. 20 ~ 1 cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user METSMES.

Servings Per Recipe: 20

Nutritional Info Amount Per Serving

Calories: 213.2
Total Fat: 2.9 g
Cholesterol: 20.2 mg
Sodium: 698.3 mg
Total Carbs: 34.2 g
Dietary Fiber: 6.3 g
Protein: 13.5 g

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