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Beef and Barley Stew
Beef and barley stewis low on cholesterol, so you can enjoy this delicious recipe at any time.
Extra lean beef stew meat (trimmed of excess fat, cut into 1-inch pieces):- 2 pounds
All-purpose flour: -1/3cup
Pepper: - to taste
Minced garlic: -1 tsp.
Medium onion (chopped):- 1
Snipped fresh parsley: -2 tbsp.
Sliced carrots: -1 cup
Dried thyme (crushed):- ½tsp.
Water: -1 cup
Fat-free, reduced-sodium chicken broth: -5 cups
Sweet potatoes (peeled and cut into 1-inch chunks):- 2 cups
Potatoes(peeled and cut into 1-inch chunks):- 2 cups
Sliced mushrooms: -8 ounces
Coarsely chopped tomatoes: -1 cup
Frozen peas: -1 cup
Medium barley: -½cup
Nonstick cooking spray
6-quart non-stick Dutch microwave
Season meat with pepper and then thoroughly layer with flour.
Now, cook coated meat on medium heat for about five minutes or until browned in a 6-quart non-stick Dutch microwave coated with non-stick cooking spray.
Add garlic and onion. Sauté for few more minutes.
Mix parsley, thyme and carrots to it. Sauté for another five minutes.
Combine thebroth to it and then pour water. Allow this mixture to boil, scraping lower portion of the pan.
Decrease heat and simmer covered for about 45 minutes.
Put sweet potatoes, mushrooms, barley and potatoes to it. Let it boil.
Keep cooking on a low flame until the vegetables and meat are soft and covered.
Add peas and stir for a minute.
Serve hot with salad.