Recipe of Beef-Barley Stew - Food Recipes

-- MasterCook Extracted --

Beef-Barley Stew

Recipe By : Source: Betty Crocker Healthy Eating 1996 - #113
Serving Size : 6
Preparation Time :0:00
Categories : Barley Diabetic Soups & Stews Theme Week

Ingredients - Preparation Method:

Ingredients: 1 pound extra lean ground beef 1 medium onion -- chopped (1/2 cup) 2/3 cup barley -- uncooked 2 cups beef broth -- low sodium 1/2 teaspoon oregano -- dried leaves 1/4 teaspoon salt -- optional 1/4 teaspoon pepper 2 cups tomatoes -- canned, whole, -- drained 1 can water chestnuts -- 8 oz., sliced, undrained 2 cups frozen mixed vegetables -- any variety Directions: Heat oven to 350 Deg. F. Spray 10-inch nonstick skillet with no-stick cooking spray. Cook beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen vegetables in 3 quart casserole, breaking up tomatoes. Cover and bake 30 minutes. Stir in frozen vegetables. Cover and bake 30 to 40 minutes longer or until barley is tender. Serves 6 - - - - - - - - - - - - - - - - - - NOTES : Diabetic Choices: 1/6th of recipe 2 Starch Choices, 2 Protein Choices, 1 Vegetable Choice. Calories per serving 275, Fat, 9g, Sodium, 290mg, Dietary Fibre, 6g, Protein 21g.