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Beef and Barley Stew

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I found it!! Don't leave out the parsley, it really adds to the flavor. smile.gif



Beef Barley Stew-6 points

Source: Taste of Home Oct/Nov '95

Serves 8 (1 cup servings)


1 1/2 lbs. lean beef stew meat, cut into 1/2 inch cubes

1 medium onion, chopped

1 tbsp cooking oil

3 cans (14.5 oz each) beef broth

1 cup medium pearl barley

1 tsp dried thyme

1/2 tsp dried marjoram

1/4 tsp dried rosemary, crushed

1/3 tsp pepper

4 medium carrots, sliced

2 tbsp chopped fresh parsley


In a large saucepan or Dutch Oven over meduim heat, brown meat and onion in oil. Add broth, barley, thyme, marjoram, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; bring to a boil. Reduce heat; cover and simmer 30 to 40 minutes or until meat and carrots are tender. Add parsley just befor serving.

*Note: I used reduced fat, reduced sodium beef broth. Nutritional anaylsis is with original ingredients.


According to the magazine: Each 1 cup serving 266 calories, 618 mg sodium, 40 mg cholesterol, 24 gm charbohydrate, 23 gm protein, 8 gm fat.


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