Beef, Vegetable and Barley Stew
Ingredients
-
1
lb
beef, chopped into 1 inch pieces (chuck recommended)
-
1
Tablespoon
butter or oil
-
1
onion, minced
-
3–4
carrots, peeled and sliced
-
2–3
celery stalks, sliced
-
2–3
cloves
garlic, minced
-
1
dry bay leaf
-
2–3
potatoes, peeled and chopped
-
2
medium
tomatoes, peeled, seeded and chopped (optional)
-
⅓
cup
pearl barley
-
8–10
cups
broth (beef, chicken or vegetable)
-
6–8
oz
fresh mushrooms, sliced
-
salt, to taste
-
ground black pepper, to taste
-
1–2
Tablespoons
fresh parsley, chopped
Instructions
- Cook the beef in water until tender, skimming impurities and reserving broth.
- In a large pot, sauté onion, carrots, celery, and garlic in butter or oil until softened.
- Add bay leaf, potatoes, tomatoes, and reserved broth, bringing to a boil.
- Add barley and cook for 20 minutes, then add mushrooms and cook for another 10 minutes.
- Discard bay leaf, add cooked beef and parsley, and adjust seasoning with salt and pepper.
- Serve or freeze for later.
Nutrition Facts (estimated)
Servings
8
Calories
350
Total fat
15g
Total carbohydrates
30g
Total protein
25g
Sodium
500mg
Cholesterol
60mg
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