Beef Stew With Barley and Brown Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 30
Ingredients
I have noted this with cups for fresh OR for cans. If you use fresh ingredients be sure to add more water! Use the water in the cans of veggies if you used canned. Also noted after each is their estimated calories. [calories]4 cups water5 lbs Beef Roast [3300c]5.5 cups or 3 cans green beans [240c] 2 cups or 1 can sweet peas [210c]2 cups or 1 can whole tomatoes (14oz small can) [85c]4 cups diced potatoes (raw) [460c]3 cups sliced carrots (raw) [160c]2 cups sliced celery (raw) [40c]1 cup barley dry [560c]1 cup brown rice [680c]6 garlic cloves [30c]1 onion diced 2 cups [100c] ½ cup Worcestershire sauce 2 tsp Basil3 bay leaves2 table spoons garlic powder2 table spoons onion powder4 cubes/table spoons beef bullion
30 servings
1 Cup = 1 serving 200 calories
You will need:
A very large (6 quart) pot/crockpot.
Cutting board
Paring knife
Can opener
Measuring spoons
Measuring cup
Chop the meat into fine cubes. The smaller the better! (About nickel or dime size.) Put it in the pot and start it cooking. Add the water, and start opening cans and just dump them in. Do not drain them you need the water. Add the barley and rice. Start chopping your other vegetables and add them as well. (If you only use fresh vegetables you need to add more water, about ½ cup for every cup of dry veggies.) Make sure you dice the potatoes to dime size cubes as well, this is essential to the taste! You want to taste them in about every other bite of stew. Add your seasonings garlic, basil, bay, and powders.
Once all your ingredients are added, bring it to a boil and then reduce the heat and simmer it for an hour (more if your potatoes are stubborn and won’t soften).
Stir occasionally so it doesn’t burn!
I like to leave mine in a crock pot on low overnight or while I am at work.
You will likely need to add more water once you have finished but remember this is a hearty stew, not a soup. Don’t be afraid to add more bullion, Worcestershire, or salt. This is a bland recipe and you might want more flavor.
Number of Servings: 30
Recipe submitted by SparkPeople user MISSZ1.
1 Cup = 1 serving 200 calories
You will need:
A very large (6 quart) pot/crockpot.
Cutting board
Paring knife
Can opener
Measuring spoons
Measuring cup
Chop the meat into fine cubes. The smaller the better! (About nickel or dime size.) Put it in the pot and start it cooking. Add the water, and start opening cans and just dump them in. Do not drain them you need the water. Add the barley and rice. Start chopping your other vegetables and add them as well. (If you only use fresh vegetables you need to add more water, about ½ cup for every cup of dry veggies.) Make sure you dice the potatoes to dime size cubes as well, this is essential to the taste! You want to taste them in about every other bite of stew. Add your seasonings garlic, basil, bay, and powders.
Once all your ingredients are added, bring it to a boil and then reduce the heat and simmer it for an hour (more if your potatoes are stubborn and won’t soften).
Stir occasionally so it doesn’t burn!
I like to leave mine in a crock pot on low overnight or while I am at work.
You will likely need to add more water once you have finished but remember this is a hearty stew, not a soup. Don’t be afraid to add more bullion, Worcestershire, or salt. This is a bland recipe and you might want more flavor.
Number of Servings: 30
Recipe submitted by SparkPeople user MISSZ1.
Nutritional Info Amount Per Serving
- Calories: 188.6
- Total Fat: 3.1 g
- Cholesterol: 45.4 mg
- Sodium: 248.9 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 3.8 g
- Protein: 19.2 g
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