2 tbsp canola oil
2 lb boneless stewing beef
1/2 cup pot barley
11 cups water
2 tsp. parsley
2 tbs. worcestershire sauce
1/2 tsp. garlic powder
7 pkgs. salt reduced beef bouillion
1 bay leaf
1 medium turnip
3 carrots
2 medium potatoes, sliced
1/2 large onion, diced
2 stalks celery, sliced 1
Cut beef into 1-inch cubes. In a large pot, heat oil on medium-high heat. Add beef and stir until browned on all sides. Add barley and water and bring to boil. In the meantime, prepare other ingredients and add to water. Simmer 1 ½ to 2 hours, until vegetables are tender. Add salt and pepper to taste. Serves 8.
Per serving
Energy: 273 calories Carbohydrates: 25 g
Protein: 22 g Dietary fibre: 4 g
Fat: 10 g Sodium: 655 mg
2 lb boneless stewing beef
1/2 cup pot barley
11 cups water
2 tsp. parsley
2 tbs. worcestershire sauce
1/2 tsp. garlic powder
7 pkgs. salt reduced beef bouillion
1 bay leaf
1 medium turnip
3 carrots
2 medium potatoes, sliced
1/2 large onion, diced
2 stalks celery, sliced 1
Cut beef into 1-inch cubes. In a large pot, heat oil on medium-high heat. Add beef and stir until browned on all sides. Add barley and water and bring to boil. In the meantime, prepare other ingredients and add to water. Simmer 1 ½ to 2 hours, until vegetables are tender. Add salt and pepper to taste. Serves 8.
Per serving
Energy: 273 calories Carbohydrates: 25 g
Protein: 22 g Dietary fibre: 4 g
Fat: 10 g Sodium: 655 mg