L.R. Beef barley stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 22
Ingredients
2 T. of some kind of fat3 cups chopped onions1 cup chopped celery3 cloves minced garlic2 cups carrots, cut into large chunks1 tsp. dried thyme1 tsp. dried rosemay4 cups chicken broth or bouillon4 cups beef broth or bouillon4 cups water 1 1/2 cups pearled barley1 tsp. black pepper2 lb. ground veal , browned10 cups potatoes, cut into large pieces
In a large pressure cooker saute the onions, celery garlic and carrots in the fat. Add everything else except the veal and potatoes. If not using a pressure cooker, cook until barley is tender. Otherwise , afer jiggler starts jiggling, turn heat down far enough to keep at a slow jiggle and time for 17 minutes. Take off stove and reduce pressure as quickly as possible. I just tilt the jiggler until all pressure is relieved. Remove lid and add browned veal and potatoes. Replace lid and bring pressure up again. After it starts to jiggle time it for 3 minutes. Relieve pressure and serve. Yield 20 1 cup servings.
Number of Servings: 22
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Number of Servings: 22
Recipe submitted by SparkPeople user LRUSSELLFAMILY.
Nutritional Info Amount Per Serving
- Calories: 204.1
- Total Fat: 4.9 g
- Cholesterol: 43.6 mg
- Sodium: 782.4 mg
- Total Carbs: 26.3 g
- Dietary Fiber: 4.5 g
- Protein: 14.0 g
Member Reviews
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DIET-DIVA
Great recipe. I used ground chicken instead of the veal , used only 2 potatoes to reduce calories and added 1tsp. chipotle peppers canned in adobe sauce. Also added 1 Tbl. dried oregan and 2 Tbl. of chilli powder. Served it with 1 Tbl. of non-fat sour cream and a sprinkle of parmesan cheese....subl - 11/15/08