Beef and Barley Vegetable Stew

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 207.9
  • Total Fat: 3.4 g
  • Cholesterol: 14.6 mg
  • Sodium: 709.6 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 6.1 g
  • Protein: 11.1 g

View full nutritional breakdown of Beef and Barley Vegetable Stew calories by ingredient
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I make this, measure it into 1 1/2 cup serving dishes and freeze it. Lasts me awhile. I make this, measure it into 1 1/2 cup serving dishes and freeze it. Lasts me awhile.
Number of Servings: 16


    1 lb. beef stew meat
    1 pkg. celery stalks
    1 pkg. carrots
    1 med. onion
    4 large baking potatoes
    1.5 tsp jar minced garlic
    1 large and 1 medium canned whole tomatoes
    1 small can tomato paste
    1 can corn, drained
    1 can green beans, drained
    6 tsp. beef flavored soup base
    1/2 cup medium barley
    16 cups water
    Salt and pepper to taste


Clean and cut vegetables, set aside in seperate bowls. Put meat, onion and garlic in large soup pot/dutch oven. Let these items cook unitl beef is brown and onion is tender. Add canned tomatoes, tomato paste, celery, beef soup base, barley, and water to pan. SImmer approximately 15 minutes. Add carrots and potatoes. Continue cooking for about 45 minutes. Add drained corn and green beans, continue cooking until corn and green beans are heated thoroughly., approximately 10-15 minutes.

Makes 16---1 1/2 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user LISA0036.

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