Beef & Barley Stew

2lbs/907g extra lean beef stew meat, trimmed of excess fat, cut into 1-inch pieces
Pepper to taste
1/3 cup all-purpose flour
Nonstick cooking spray
1 medium onion, chopped
1 tsp minced garlic
1 cup sliced carrots
2 tbsp snipped fresh parsley
1/2 tsp dried thyme, crushed
5 cups fat-free, reduced sodium chicken broth
1 cup water
2 cups potatoes, peeled and cut into 1 inch chunks
2 cups sweet potatoes, peeled and cut into 1 inch chunks
1 cup coarsely chopped roma tomatoes
8oz/227g sliced mushrooms
1/2 cup medium barley
1 cup frozen peas

Season meat to taste with pepper and thoroughly coat with flour. In a 6 litre nonstick Dutch oven coated with nonstick cooking spray, cook meat over medium heat until browned, about 5 minutes.

Add onion and garlic, sauteing for several more minutes. Add carrots, parsley, and thyme; saute for 3 - 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan.

Reduce heat, cover, and simmer for 45 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms and barley. Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas, stirring for one minute.

Number of Servings: 8

Recipe submitted by SparkPeople user MONICAGYSEN.