Kate's Irish Beef Stew with Barley
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 lb lean tenderized stew meat (beef round).25 C brown rice flour (for coating meat)2 T canola oil1.5 - 2 quarts of water4-5 carrots, rough dice 2-3 white potatoes, rouch dice 1 medium turnip (rough dice)1 large onion, diced1 can tomato sauce1 14.5 oz. can diced tomatoes in juice2 T quick cooking barley
Prepare meat:
Trim excess fat from meat and season with salt and pepper.
Coat with brown rice flour, shaking off excess.
In a large pot or dutch over, brown meat in oil in batches for proper browning (3 or 4 batches).
Set aside.
Prepare stew:
Add all remaining ingredients to same pot where meat was browned, reserving all browned bits at the bottom of the pot.
Add meat back to the pot.
Cover and simmer on low heat for 2-4 hours, until vegetables are done and meat melts in your mouth.
Add quick cooking barley and cook stew an additional 10 minutes until barley is tender.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TRISHSHAW.
Trim excess fat from meat and season with salt and pepper.
Coat with brown rice flour, shaking off excess.
In a large pot or dutch over, brown meat in oil in batches for proper browning (3 or 4 batches).
Set aside.
Prepare stew:
Add all remaining ingredients to same pot where meat was browned, reserving all browned bits at the bottom of the pot.
Add meat back to the pot.
Cover and simmer on low heat for 2-4 hours, until vegetables are done and meat melts in your mouth.
Add quick cooking barley and cook stew an additional 10 minutes until barley is tender.
Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user TRISHSHAW.
Nutritional Info Amount Per Serving
- Calories: 268.7
- Total Fat: 6.7 g
- Cholesterol: 51.7 mg
- Sodium: 222.7 mg
- Total Carbs: 28.1 g
- Dietary Fiber: 4.7 g
- Protein: 24.1 g