Beef and Barley Stew Recipe
Our theme for food this month is “Food from the Heartland” and since we had a cold and rainy weekend a warm satisfying stew was my food of choice. This is an easy recipe that is hearty and flavorful. Pair this with a nice tossed salad and you have one delicious dinner.
Ingredients
- 1 pound stew beef
- 3 (14 ounce) cans of low sodium beef broth
- 1/2 cup quick-cooking barley
- 3 cups sliced carrots
- 1 cup sliced celery
- 1/4 cup onions, diced
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
Directions
- In a medium pan brown stew beef on all sides. Transfer to slow cooker. Add beef broth, barley, carrots, celery, onions, salt and pepper. Cook on high for 4 hours. Serves 4.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 332g | |
| Recipe makes 4 servings | |
| Calories 250 | |
| Calories from Fat 65 | 26% |
| Total Fat 7.28g | 9% |
| Saturated Fat 2.96g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 18mg | 6% |
| Sodium 866mg | 36% |
| Potassium 674mg | 19% |
| Total Carbs 37.93g | 10% |
| Dietary Fiber 8.1g | 27% |
| Sugars 6.23g | 4% |
| Protein 10.51g | 17% |
