Beef & Barley Stew (with Eye of Round Roast)

Beef & Barley Stew (with Eye of Round Roast)
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Nutritional Info
  • Servings Per Recipe: 14
  • Amount Per Serving
  • Calories: 204.5
  • Total Fat: 5.7 g
  • Cholesterol: 33.7 mg
  • Sodium: 670.9 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 3.7 g
  • Protein: 19.5 g

View full nutritional breakdown of Beef & Barley Stew (with Eye of Round Roast) calories by ingredient
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Introduction

Slow Cooking is perfect for this lean cut of meat. Hulled or Pearl Barley packs a powerful fibre punch. This hearty stew will cure what ails you! Slow Cooking is perfect for this lean cut of meat. Hulled or Pearl Barley packs a powerful fibre punch. This hearty stew will cure what ails you!
Number of Servings: 14

Ingredients

    800g eye of round roast (in one or two pieces - this is a very lean cut so itís perfect for slow cookers)
    1 cup hulled (or pot) barley (you can use pearl barley, but it might not stand up to the cooking time. Also, hulled barley has both more protein & fibre)
    1 pound cremini mushrooms, sliced
    4 stalks celery, chopped
    4 medium carrots, chopped
    3 medium leeks, sliced (white and light green parts only)
    4 cups low-sodium beef broth
    1/4 cup soy sauce
    1/4 cup Worcestershire sauce
    8 cups water
    1 teaspoon salt
    1 teaspoon cracked black pepper
    Kosher salt and freshly ground pepper

Directions

Trim the beef of visible fat.

Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth, soy sauce and Worcestershire sauce in a 7 quart slow cooker.

Add approximately 8 cups water, 1 teaspoon salt and 1 teaspoon pepper.

Cover and cook on low, undisturbed, 8 hours.

Transfer the beef to a cutting board, shred using two forks. Return to slow cooker and serve in bowls, with horseradish if desired.

Serving Size: makes 14 1 cup servings

Number of Servings: 14

Recipe submitted by SparkPeople user JOANOFARCTIC.

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