Beef & Barley Stew (with Eye of Round Roast)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
800g eye of round roast (in one or two pieces - this is a very lean cut so it’s perfect for slow cookers)1 cup hulled (or pot) barley (you can use pearl barley, but it might not stand up to the cooking time. Also, hulled barley has both more protein & fibre)1 pound cremini mushrooms, sliced4 stalks celery, chopped 4 medium carrots, chopped3 medium leeks, sliced (white and light green parts only)4 cups low-sodium beef broth1/4 cup soy sauce1/4 cup Worcestershire sauce8 cups water1 teaspoon salt1 teaspoon cracked black pepperKosher salt and freshly ground pepper
Trim the beef of visible fat.
Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth, soy sauce and Worcestershire sauce in a 7 quart slow cooker.
Add approximately 8 cups water, 1 teaspoon salt and 1 teaspoon pepper.
Cover and cook on low, undisturbed, 8 hours.
Transfer the beef to a cutting board, shred using two forks. Return to slow cooker and serve in bowls, with horseradish if desired.
Serving Size: makes 14 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user JOANOFARCTIC.
Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth, soy sauce and Worcestershire sauce in a 7 quart slow cooker.
Add approximately 8 cups water, 1 teaspoon salt and 1 teaspoon pepper.
Cover and cook on low, undisturbed, 8 hours.
Transfer the beef to a cutting board, shred using two forks. Return to slow cooker and serve in bowls, with horseradish if desired.
Serving Size: makes 14 1 cup servings
Number of Servings: 14
Recipe submitted by SparkPeople user JOANOFARCTIC.
Nutritional Info Amount Per Serving
- Calories: 204.5
- Total Fat: 5.7 g
- Cholesterol: 33.7 mg
- Sodium: 670.9 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 3.7 g
- Protein: 19.5 g
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