Beefy Mushroom And Barley Stew Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Beef stew meat, 1/2-inch cubes
1/2 tsp: Salt,
1/4 tsp: Black pepper,
2 tbsp: All-purpose flour,
1 tbsp: Olive oil,
2 tbsp: Worcestershire sauce,
2 tbsp: Water,
1 cup: Thinly diced carrot,
1 cup: Chopped shallots,
1 Clove: garlic, minced
8 ounce: Mushrooms, quartered
1 cup: No-salt-added beef broth,
1 tsp: Dried rosemary, crushed
14 1/2 ounce: Diced tomatoes, canned; with liquid
1: Bay leaf,
2 1/2 cup: Water,
1 cup: Uncooked pearl barley,
14 ounce: Artichoke hearts, quartered; drained
Directions:
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.
Source from luhu.jp
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"
1998, converted by MM_Buster v2.0l.
Source from luhu.jp