Beef Barley Stew Recipe
Hearty and easy to fix, this thick stew, from Lisa Kolenicn of Regina, Saskatchewan, has a comforting, chili-like flavor. "It's my best barley recipe. I'm sure you'll agree that it's a tasty dish."
This recipe is:
Healthy
Quick
* 3 Servings
* Prep/Total Time: 30 min.
Ingredients
* 1/2 pound lean ground beef (90% lean)
* 1/2 cup sliced celery
* 1/3 cup chopped onion
* 1-3/4 cups water
* 2 teaspoons reduced-sodium beef bouillon granules
* 1-1/2 teaspoons chili powder
* 1/4 teaspoon pepper
* 1/2 cup quick-cooking barley
* 1 can (14-1/2 ounces) diced tomatoes, undrained
Directions
* In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
* Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through. Yield: 4 cups.
Nutrition Facts: 1-1/3 cups equals 269 calories, 7 g fat (3 g saturated fat), 37 mg cholesterol, 456 mg sodium, 33 g carbohydrate, 9 g fiber, 20 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.
Beef Barley Stew published in Cooking for 2 Spring 2008, p35
Freeze Whole Tomatoes
Put extra garden tomatoes in a plastic freezer bag and store in your freezer. To use in soup, stew or sauce, just hold the frozen tomatoes under warm water, and the skins will slip right off. Drop the whole skinless tomatoes into the pot—they'll break up during cooking, which also saves time chopping. —Elaine T., Palmetto, Florida
Beth Layman :)
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