Beef-Barley Stew

* Exported from MasterCook *

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

Amount Measure Ingredient -- 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






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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.