Rachael Ray beef and barley stew
- Number of Servings: 8
Ingredients
2 pound lean ground beef2 onion, finely chopped4 cloves garlic, minced2. 14 1/2 ounce can diced fire-roasted tomatoes2 teaspoon oregano12 cups beef broth6 carrots, peeled and cut into 1/2-inch rounds6 ribs celery, sliced1 cup pearl barley1 cup chopped flat-leaf parsleySalt and pepper
In a large saucepan, cook the ground beef over medium-high heat, breaking it up with a wooden spoon as it starts to brown. Stir in the onion and garlic, lower the heat to medium and cook, stirring occasionally, until the beef is well browned, 12 to 15 minutes.
Stir in the tomatoes and oregano and bring to a simmer over high heat. Stir in the broth, carrots, celery and barley and return to a simmer. Lower the heat and cook until the barley is very tender, about 1 hour. Stir in the parsley; season with salt and pepper.
Serving Size: 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
Stir in the tomatoes and oregano and bring to a simmer over high heat. Stir in the broth, carrots, celery and barley and return to a simmer. Lower the heat and cook until the barley is very tender, about 1 hour. Stir in the parsley; season with salt and pepper.
Serving Size: 8 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MOONTOES1.
Nutritional Info Amount Per Serving
- Calories: 468.7
- Total Fat: 24.7 g
- Cholesterol: 85.1 mg
- Sodium: 1,562.3 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 8.0 g
- Protein: 28.5 g
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