Free Recipe Beefy Mushroom and Barley Stew
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Ingredients for Beefy Mushroom and Barley Stew Recipe
1/2 lb Beef stew meat; 1/2-inch
-cubes
1/2 ts Salt
1/4 ts Black pepper
2 tb All-purpose flour
1 tb Olive oil
2 tb Worcestershire sauce
2 tb Water
1 c Thinly diced carrot
1 c Chopped shallots
1 Clove garlic; minced
8 oz Mushrooms; quartered
1 c No-salt-added beef broth
1 ts Dried rosemary; crushed
14-1/2 oz Diced tomatoes; canned; with
-liquid
1 Bay leaf
2-1/2 c Water
1 c Uncooked pearl barley
14 oz Artichoke hearts; quartered;
-drained
Beefy Mushroom and Barley Stew Preparation
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 <Danis@w-link.net> on Sep 20, 1998, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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