Prep time: 30 mints
2 pounds beef stew meat (diced 1-inch cubes)
1/2 tsp. black pepper
1 cup onion, chopped
1/4 cup vegetable oil (divided)
2 diced carrots
1/2 cup mushrooms, sliced
1/4 tsp. dried thyme
1/2 tsp. minced garlic
3 cups of water
1/2 cup barley
1 can (14.5 oz.) low Sodium; chicken broth
2 diced and soaked potatoes
1 frozen package (16 oz.) of vegetables
Beef with pepper seasoning.
In a stew pot, add 2 tsp. of oil and sauté for 5 minutes.
Add 2 more tsp. of oil and add some mushrooms, onions and carrots. Saute and stir often for 5 minutes.
Add the thyme and garlic and sauté for 3 minutes. Add the water and chicken broth to the pot.
Add the mixed barley, potatoes, and vegetables. Mix and bring it to a boil.
Cover and minimize heat. Simmer for 1 to 1 and a half hours.
Nutrition per Serving
Calories; 270 kcal,
Protein; 23 g,
Sodium; 105 mg,
Phosphorus; 250 mg,
Dietary Fiber; 10 g,
Potassium; 678 mg.