Beef Barley Stew

By Eheyne1

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-free, reduced-sodium chicken broth
• 1 cup water
• 2 cups potatoes, peeled and cut into 1-inch chunks*
• 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
• 1 cup frozen peas

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 a 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.


Tip
*If desired,omit the potatoes and increase sweet potatoes to 4 cups.