Filet Mignon and Barley Stew with Spinach

Beef, tenderloin, 1 lb
Flour, whole grain, 30 grams
Salt, 0.4 tsp
Olive Oil, 3 tbsp
Carrots, raw, 1 cup, chopped
Tomato Paste, 0.5 can (6 oz)
Barley, pearled, cooked, 0.5 cup
Beef broth, bouillon, consomme, 5 cup
Thyme, ground, 1 tbsp
Onions, raw, 1.5 cup, chopped
Spinach, frozen, 1 package (10 oz) yields (remove)
Pepper to taste

Cut the beef into 1 inch bite size pieces. Combine the flour, salt and pepper on a plate and roll half of the beef in this seasoned flour. In a large pot heat the olive oil. Add the unfloured half of the beef and cook over meduim heat until the beef is browned but still rare in the center. Scrape the beef into a bowl but drain the fat back into the pan and cook the floured beef. Transfer that beef into a bowl also. Quickly add the onion and carrot to the hot pan and scrape up the browned bits. As soon as the oinion is golden, add the tomato paste and cook, stirring constantly for 2-3 minutes. Add the barley, stock, and thyme, and bring to a boil. Cover, lower to a simmer and cook for 30-40 minutes. When the barly is tender, add the beef and reheat. Stir in spinach.. Serve as soon as the spinach is just wilted and the beef is hot.
Makes 5 servings. 1.5 cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user KAJ8NSU.