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1 cup onion (1 medium), chopped
1 cup carrots (2 medium), chopped
1 can (14.5 oz) beef broth
1 lb. lean beef stew meat, cut in 1/2 inch cubes
4 cups water
1/4 cup dry pearl barley
1/2 tsp. salt
1/4 tsp. pepper
3 cups cooked (1 cup dry) large lima beans or 2 cans (15 oz. Each)
butter beans, drained
2 Tbsp. parsley, minced
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- Place onion and carrots in a large dry saucepan.
- Cook over high heat, stirring frequently until vegetables
start to brown and stick.
- Add 1/2 cup broth; stir to release brown bits.
- Cook until liquid evaporates and vegetables begin to stick
again, about 5 minutes.
- Add 1/2 cup broth and continue cooking until liquid evaporates
and vegetables are soft and golden brown.
- Add meat and cook until no longer pink.
- Stir in remaining broth, water, barley, salt and pepper.
- Simmer, covered, 25 minutes.
- Add beans and parsley; cook 10 minutes or until barley is
soft.
- Makes 6 servings.
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This is an official 5 A Day recipe.
Recipe provided by the California Dry Bean Advisory Board.
Nutritional Analysis Per Serving: Calories, 252; Fat, 3g;
Cholesterol, 40 mg; Fiber, 9g; Sodium, 428 mg; percent calories from
fat, 10%
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