Beef And Barley Stew

  1. 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, sauteing for several more minutes. Add carrots, parsley, and thyme; saute 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.
  4. Tip
  5. *If desired,
  6. omit the potatoes and increase sweet potatoes to 4 cups.

extra lean beef stew meat, pepper, flour, nonstick cooking spray, onion, garlic, carrots, parsley, thyme, chicken broth, water, potatoes, sweet potatoes, roma tomatoes, mushrooms, barley, frozen peas

Taken from www.epicurious.com/recipes/member/views/beef-and-barley-stew-52932591 (may not work)

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