Beef and Barley Stew
- Number of Servings: 4
Ingredients
- 1 pound eye-of-round roast, all visible fat discarded, cut into .75 inch cubes-2 cups fat-free, no-salt added beef broth- .5 cup water, plus more as needed- 14.5 ounce can no-salt-added diced tomatoes, undrained- 1 cup baby carrots- 1 large onion- 2 medium ribs of celery, cut into .5 inch slices- 1 tbsp very low sodium or low-sodium worcestershire sauce- 2 tsp salt-free garlic herb seasoning- .5 tsp salt- .25 tsp pepper- ,5 cup uncooked pearl barley
Serves 4; 1.5 cups per serving
Preheat oven to 350F.
In a Dutch oven or ovenproof 3 to 4 quart casserole dish, stir together all the ingredients except the barley.
bake, covered, for 1 hour (no stirring needed). Stir in the barely. Bake, covered, for 1 hour, or until barely and meat are tender ( no stirring needed).
SLOW COOKER METHOD
Put all ingredients except barley into a 3.5 to 4 quart slow cooker. Cook on high for 2 hours or on low for 6 hours; stir in the barley. Cook on high for 2 to 3 hours or on low 2 to 4 hours, or until the barley and beef are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user AER1977.
Preheat oven to 350F.
In a Dutch oven or ovenproof 3 to 4 quart casserole dish, stir together all the ingredients except the barley.
bake, covered, for 1 hour (no stirring needed). Stir in the barely. Bake, covered, for 1 hour, or until barely and meat are tender ( no stirring needed).
SLOW COOKER METHOD
Put all ingredients except barley into a 3.5 to 4 quart slow cooker. Cook on high for 2 hours or on low for 6 hours; stir in the barley. Cook on high for 2 to 3 hours or on low 2 to 4 hours, or until the barley and beef are tender.
Number of Servings: 4
Recipe submitted by SparkPeople user AER1977.
Nutritional Info Amount Per Serving
- Calories: 315.3
- Total Fat: 4.9 g
- Cholesterol: 68.0 mg
- Sodium: 804.3 mg
- Total Carbs: 38.3 g
- Dietary Fiber: 7.1 g
- Protein: 29.9 g
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