Ingredients Jump to Instructions ↓

  1. 2 poundsextra lean beef stew meat, trimmed of excess fat, cut into 1-inch pieces

  2. Pepper to taste

  3. 1/3 cupall-purpose flour

  4. Nonstick cooking spray

  5. 1 mediumonion, chopped

  6. 1 teaspoonminced garlic

  7. 1 cupsliced carrots

  8. 2 tablespoonssnipped fresh parsley

  9. 1/2 teaspoondried thyme, crushed

  10. 5 cupsfat-free, reduced-sodium chicken broth

  11. 1 cupwater

  12. 2 cupspotatoes, peeled and cut into 1-inch chunks*

  13. 2 cupssweet potatoes, peeled and cut into 1-inch chunks*

  14. 1 cupcoarsely chopped roma tomatoes

  15. 8 ouncessliced mushrooms

  16. 1/2 cupmedium barley

  17. 1 cupfrozen peas

Instructions Jump to Ingredients ↑

  1. Directions 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.

  2. Add onion and garlic, sautéing for several more minutes. Add carrots, parsley, and thyme; sauté for 3 to 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan.

  3. 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.


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