Calories: 336 • Fat: 11 g • Carbs: 27 g • Fiber:6 g • Protein:32 g • Sugar:1.5 g
Sodium: 453 mg (using 1 tsp kosher salt)
- 1 tsp oil
- 1-1/2 lbs lean beef round stew meat
- 1 cup chopped carrots
- 1 cup chopped onions
- 1/2 cup chopped celery
- 2 cloves garlic, chopped
- 6 cups water
- 1 - 2 tsp kosher salt, to taste
- 2 bay leaves
- 2/3 cup dry barley
- fresh ground black pepper
Heat a large heavy pot or dutch oven on medium heat. Add oil and beef, season with a little salt and brown meat a few minutes.Add carrots, onion, celery and garlic to the pot and stir.
Add water, salt and bay leaves and bring to a boil. When boiling, reduce heat to low and cover. Simmer covered over low heat until the meat is soft, about 1 1/2 - 2 hours.
Add the barley, adjust the salt if needed and add fresh ground pepper. Simmer an additional 30-35, remove bay leaves and serve. Makes 7 1/2 cups.