BEEF BARLEY STEW

By curly

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

Details

Servings 4

Preparation

Step 1

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.


Nutritional 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.