Vegetable Beef w/ barley Stew

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Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 213.2
  • Total Fat: 2.9 g
  • Cholesterol: 20.2 mg
  • Sodium: 698.3 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 6.3 g
  • Protein: 13.5 g

View full nutritional breakdown of Vegetable Beef w/ barley Stew calories by ingredient
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Great on cold winter days Great on cold winter days
Number of Servings: 20


    1 can (28 oz.) Chopped Italian Tomatoes
    1 box (11oz.) Quick Barley
    1 can (46 oz.) Tomato Juice
    1 can (15oz.) Chick Peas
    1 can (15.5oz.) Great Northerd Beans
    1 box (32oz.) Beef Broth
    1 can (15.25oz.) corn
    1 can (15oz.) peas
    2 medium stalks celery
    1 medium onion
    3 medium carrots
    3 red potatoes
    1 yellow & 1 orange bell peppers
    1 pound stew beef
    8 cups water


Cube stew beef into bite size pieces. In large dutch oven ( I used 2 lg dutch ovens.) combine broth and juice over low heat. Add cubed beef. Coarsly chop onion, celery, potatoes,carrots and peppers. Add all vegetables to pan. Add tomatoes, beans, peas & corn. Add 4 cups water. Slow cook stew on low heat for qpprox. 2 hours. After 1 hour of cook time add remaining 4 cups of water. Cook for remaining hour or until vegetables are tender. Makes approx. 20 ~ 1 cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user METSMES.

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