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Beef-Barley Stew

 

58

Yield

servings

Prep

20

min

Cook

70

min

Ready

100

min

Trans-fat Free, High Fiber
 

Ingredients

ingredients
1 pound ground beef, extra lean
1 medium onions
chopped, 1/2 cup
cup pearl barley
uncooked
2 cups beef stock
low sodium
½ teaspoon oregano
dried leaves
*
¼ teaspoon salt
optional
¼ teaspoon black pepper
*
2 cups tomatoes
canned, whole, drained
8 ounces water chestnuts
sliced, undrained
2 cups 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

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Nutrition Facts

Serving Size 486g (17.1 oz)
Amount per Serving
Calories 47014% of calories 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?

 

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