Beef and barley stew

By á-171016

Souper

Ingredients

• 2 pounds extra lean beef stew meat, trimmed of excess fat, cut into 1
• inch pieces
• Pepper to taste
• 1/3 cup all purpose flour
• Nonstick cooking spray
• 1 Medium onion, chopped
• 1 teaspoon minced garlic
• 1 cup Sliced carrots
• 2 tablespoons snipped fresh parsley
• 1/2 teaspoon dried thyme, crushed
• 5 cups fat freed reduced sodium chicken broth
• 1 cup water
• 2 cups sweet potatoes, peeled and cut into 1 inch chunks
• 1 cup coarsely chopped roma tomatoes
• 8 ounces sliced mushrooms
• 1/2 cup medium barley

Preparation

Step 1

Season meat to taste with pepper and thoroughly coat with flour. In a 6 quart nonstick Dutch oven coated with nonstick cooking spray, cook meat over medium heat until browned, about 5 minutes.
Add onion and garlic, sauteing for several more minutes. Add carrots, parsley, and thyme, saute for 3 to 5 minutes. Add broth and water and bring to boil, scraping bottom of the pan
Reduce heat, cover and simmer for 45 minutes, Add potatoes, sweet potatoes, tomatoes, mushrooms and barley. Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas, stirring for one minute