Beefy Barley Stew

By Tonya_Speed

NUTRITION per serving: 340 Calories; 11g Fat; 31g Protein; 27g Carbohydrate; 5g Dietary Fiber; 62mg Cholesterol; 506mg Sodium. Exchanges: 1 1/2 Grain (Starch); 4 Lean Meat; 1 1/2 Vegetable. Points: 7

Ingredients

• 2 teaspoons olive oil, divided
• 1 1/2 pounds beef stew meat, trimmed and cut into 1-inch pieces
• 1 1/2 cups chopped leeks
• 1 1/2 cups chopped carrots
• 3 cloves pressed garlic
• 4 1/2 cups water
• Salt and pepper, to taste
• 3/4 teaspoon dried thyme
• 3 bay leaves
• 21 ounces low sodium beef broth
• 3/4 cup uncooked pearl barley

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

Heat 1 tablespoon of the olive oil in a large Dutch oven or soup pot over medium-high heat. Add half of the beef and cook for 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.
In the same pan, heat remaining oil over medium-high heat. Add leeks, carrots and garlic and sauté for 4 minutes, or until lightly browned. Return beef to pan. Add water, salt, pepper, thyme, bay leaves and broth. Bring to a boil, reduce heat, cover and simmer for 1 hour. Add barley and cook for 30 minutes, or until beef and barley are tender. Discard bay leaves and serve.