Barley and Beef Stew
Portions: 6 Serving size: 1-1/4 cups
1 cup uncooked pearl barley
1 pound lean beef stew meat, cut into 1-1/2 inch cubes
2 tablespoons flour
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons oil
1/2 cup onion, diced
1 large stalk celery, sliced
1 clove garlic, minced
2 carrots, sliced 1/4 inch thick
2 bay leaves
1 teaspoon Mrs. Dash® onion herb seasoning
Soak barley in 2 cups of water for 1 hour.
Place flour, black pepper and stew meat in a plastic bag. Shake to dust stew meat with flour.
Heat oil in a heavy 4-quart pot and brown the stew meat. Remove meat from pot.
Sauté and stir onion, celery and garlic in meat drippings for 2 minutes. Add 2 quarts of water and bring to a boil. Return meat to the pot. Add bay leaves and salt. reduce heat to a simmer.
Drain and rinse barley, then add to the pot. Cover and cook for 1 hour. Stir every 15 minutes.
After 1 hour add sliced carrots and Mrs. Dash® herb seasoning. Simmer for another hour. Add additional water if needed to prevent sticking.