Beef Barley Stew
Yield
4 servingsPrep
30 minCook
Ready
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, extra lean
|
|
| 1 | cup |
onions
|
|
| ⅔ | cup |
pearl barley
uncooked |
|
| 2 | cups |
beef stock
|
|
| 2 | teaspoons |
oregano
fresh |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 16 | ounces |
tomatoes
whole |
|
| 8 | ounces |
water chestnuts
|
|
| 1 | cup |
carrots
sliced |
|
| 1 | cup |
green bell peppers
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, extra lean
|
|
| 237 | ml |
onions
|
|
| 158 | ml |
pearl barley
uncooked |
|
| 473 | ml |
beef stock
|
|
| 1E+1 | ml |
oregano
fresh |
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 462.4 | ml/g |
tomatoes
whole |
|
| 231.2 | ml/g |
water chestnuts
|
|
| 237 | ml |
carrots
sliced |
|
| 237 | ml |
green bell peppers
|
|
Directions
Preheat oven to 350℉ (180℃).
Cook beef and onion.
Mix with remaining ingredients and place in 3 quart casserole dish.
Cover and bake for 1 hour or until barley is tender.
