Beefy Mushroom and Barley Stew

6 Servings

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Beefy Mushroom and Barley Stew Ingredients

1/2 lb Beef stew meat; 1/2-inch	1 Clove garlic; minced
1/2 ts Salt	8 oz Mushrooms; quartered
1/4 ts Black pepper	1 c No-salt-added beef broth
2 tb All-purpose flour	1 ts Dried rosemary; crushed
1 tb Olive oil	14 1/2 oz Diced tomatoes; canned; with
2 tb Worcestershire sauce	1 Bay leaf
2 tb Water	2 1/2 c Water
1 c Thinly diced carrot	1 c Uncooked pearl barley
1 c Chopped shallots	14 oz Artichoke hearts; quartered;

Instructions for Beefy Mushroom and Barley Stew

Sprinkle beef with salt and pepper; dredge in flour. Heat oil in a large dutch oven over medium high heat. Add beef; cook 4 minutes, browning meat on all sides. Remove from pot. Reduce heat under pot to medium; stir in worcestershire sauce and 2 tablespoons water. Cook 1 minute, scraping pot to loosen browned bits. Add carrot, shallots, garlic, and mushrooms; saute 3 minutes. Return beef to pot; stir in broth, rosemary, tomatoes, and bay leaf. Bring to a boil, then cover, reduce heat, and simmer 30 minutes or until beef is tender. Discard bay leaf. Add 2 1/2 cups water, barley, and artichokes. Bring to a boil, then cover, reduce heat, and simmer 30 minutes or until barley is tender. Serves 6. [PER SERVING Calories 277 (16% from fat), Fat 5 g (1 g saturated), Protein {6 g, Carbohydrate 45 g, Fiber 7 g, Cholesterol 22 mg, Iron 4 mg, Sodium 465 mg, Calcium 73 mg] Notes: Serves 4. Time: 20 min Prep; 1 hr 30 mins cook. *Recipe from "HEALTHY COOKING: The lighter side of meat," by Sheridan Warrick in Health, October 1998. Recipe by: Health (Oct 1998) Posted to EAT-LF Digest by "danis@w-link.net" on Sep 20, 1998, converted by MM_Buster v2.0l.

Main Ingredient: BeefCuisine: Uncategorized