Beef Stew with Barley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 lb lean stewing beef cubes1/2 cup white flour1/2 tsp sea salt1 tsp black pepper1 medium onion, diced3 cloves of garlic, minced3/4 cup red wine2 cups beef broth 3 cups water 1 or 2 sprigs of fresh thyme2 bay leaves, whole1 large white potato, cubed1/2 cup sliced carrots2 tbsp low sodium soy sauce1/2 cup pearled raw Barley
Mix flour, sea salt and pepper together and coat the beef cubes.
Dice onions and garlic and set aside.
Measure out red wine, water and beef stock so you can have them ready.
On the stovetop, heat a large pot on medium-high and spray well with Pam. Brown the beef in the pot, adding the diced onions halfway through. When the beef is browned, add the garlic and let it cook another minute. The onions should not be browned.
Add the red wine and let it cook down for a couple minutes, stirring frequently. You can pour in a bit of the broth if the meat starts to stick to the bottom of the pot.
Add the beef stock, water, soy sauce, thyme, bay leaves, cubed potato and carrot slices and bring to a boil.
Add barley. Turn heat down to low and let simmer for at least a couple hours for best flavor.
Remove Bay leaves before serving. Salt/pepper to taste.
If you don't have thyme, add whatever herbs you have on hand. Oregano or rosemary work well too.
8 1-cup servings
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user BETHANN77.
Dice onions and garlic and set aside.
Measure out red wine, water and beef stock so you can have them ready.
On the stovetop, heat a large pot on medium-high and spray well with Pam. Brown the beef in the pot, adding the diced onions halfway through. When the beef is browned, add the garlic and let it cook another minute. The onions should not be browned.
Add the red wine and let it cook down for a couple minutes, stirring frequently. You can pour in a bit of the broth if the meat starts to stick to the bottom of the pot.
Add the beef stock, water, soy sauce, thyme, bay leaves, cubed potato and carrot slices and bring to a boil.
Add barley. Turn heat down to low and let simmer for at least a couple hours for best flavor.
Remove Bay leaves before serving. Salt/pepper to taste.
If you don't have thyme, add whatever herbs you have on hand. Oregano or rosemary work well too.
8 1-cup servings
Enjoy!
Number of Servings: 8
Recipe submitted by SparkPeople user BETHANN77.
Nutritional Info Amount Per Serving
- Calories: 260.0
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 280.5 mg
- Total Carbs: 21.6 g
- Dietary Fiber: 3.1 g
- Protein: 28.8 g
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