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Beef-Barley Stew

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Submitted by alanb_me

YIELD

servings

PREP

20 min

COOK

70 min

READY

100 min

Ingredients

ingredients
1 453.6
1 1
MEDIUM MEDIUM ONIONS
chopped, 1/2 cup
158
CUP ML PEARL BARLEY
uncooked
2 473
CUPS ML BEEF STOCK
low sodium
½ 2.5
TEASPOON ML OREGANO
dried leaves
¼ 1.3
TEASPOON ML SALT
optional
¼ 1.3
TEASPOON ML BLACK PEPPER
2 473
CUPS ML TOMATOES
canned, whole, drained
8 231.2
OUNCES ML/G WATER CHESTNUTS
sliced, undrained
2 473
CUPS ML MIXED VEGETABLES
any variety

Directions

Heat oven to 350 Deg. F.

Spray 10-inch nonstick skillet with no-stick cooking spray.

Cook beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain.

Mix beef mixture and remaining ingredients except frozen vegetables in 3 quart casserole, breaking up tomatoes.

Cover and bake 30 minutes.

Stir in frozen vegetables.

Cover and bake 30 to 40 minutes longer or until barley is tender.

Serves 6

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 486g (17.1 oz)
Amount per Serving
Calories 470 14% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 486mg 20%
Total Carbohydrate 22g 22%
Dietary Fiber 9g 35%
Sugars g
Protein 70g
Vitamin A 57% Vitamin C 59%
Calcium 7% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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