Barley Prairie Stew
Recipe courtesy of the National Barley Foods Council.
1/2 cup all-purpose flour
1 1/2 teaspoons salt - divided use
1 1/2 teaspoons ground black pepper - divided use
1 pound beef stew meat, cut into 1/2-inch pieces
2 tablespoons vegetable oil
5 carrots, sliced
4 stalks celery, sliced
1 medium onion, chopped
8 cups beef broth
1 teaspoon garlic powder
1 teaspoon dried sage
1 teaspoon dried oregano leaves
1 teaspoon dried thyme leaves
3/4 cup pearl barley
1 (8-ounce) package small white mushrooms, sliced
1 red bell pepper, chopped
- In plastic bag combine flour and 1/2 teaspoon each salt and pepper. Add meat in batches and shake to coat.
- Heat oil in large pot with lid. Add meat; stir and cook until browned.
- Add carrots, celery, onion, beef broth, seasonings, remaining 1 teaspoon each salt and pepper, and barley. Cover and bring to a boil. Reduce heat to simmer, cover and cook 45 minutes.
- Stir in mushrooms and bell pepper; cook 15 minutes more.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 298; Total Fat: 10g; Cholesterol: 58mg; Total Carbs: 30g; Fiber: 6g; Protein: 24g; Sodium: 1269mg.
Recipe and photograph courtesy of the National Barley Foods Council.