Beef and Barley Stew


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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 315.3
  • Total Fat: 4.9 g
  • Cholesterol: 68.0 mg
  • Sodium: 804.3 mg
  • Total Carbs: 38.3 g
  • Dietary Fiber: 7.1 g
  • Protein: 29.9 g

View full nutritional breakdown of Beef and Barley Stew calories by ingredient
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Number of Servings: 4

Ingredients

    - 1 pound eye-of-round roast, all visible fat discarded, cut into .75 inch cubes
    -2 cups fat-free, no-salt added beef broth
    - .5 cup water, plus more as needed
    - 14.5 ounce can no-salt-added diced tomatoes, undrained
    - 1 cup baby carrots
    - 1 large onion
    - 2 medium ribs of celery, cut into .5 inch slices
    - 1 tbsp very low sodium or low-sodium worcestershire sauce
    - 2 tsp salt-free garlic herb seasoning
    - .5 tsp salt
    - .25 tsp pepper
    - ,5 cup uncooked pearl barley

Directions

Serves 4; 1.5 cups per serving
Preheat oven to 350F.
In a Dutch oven or ovenproof 3 to 4 quart casserole dish, stir together all the ingredients except the barley.
bake, covered, for 1 hour (no stirring needed). Stir in the barely. Bake, covered, for 1 hour, or until barely and meat are tender ( no stirring needed).

SLOW COOKER METHOD
Put all ingredients except barley into a 3.5 to 4 quart slow cooker. Cook on high for 2 hours or on low for 6 hours; stir in the barley. Cook on high for 2 to 3 hours or on low 2 to 4 hours, or until the barley and beef are tender.

Number of Servings: 4

Recipe submitted by SparkPeople user AER1977.

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