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Ingredients
- 1 Tbsp. Extra virgin olive oil
- 1 1/2 lb Chuch stew meat, in 1" cubes
- 2 x cupps Baby carrots
- 1 pkt (8 ounce) Mushrooms, sliced
- 2 can (14 1/2 ounce @) Beef broth
- 1 can (14 1/2 ounce) Diced tomatoes
- 2 c. Water
- 1 env Lipton Onion soup mix
- 3/4 c. Pearl barley, uncooked
Directions
- In 6 quart saucepan heat oil over medium high heat and brown beef. Stir in remaining ingedients except peas. Bring to a boil over high heat. Reduce heat to medium-low and simmer covered, stirring occasionally, 1 1/2 hrs or possibly till beef is tender. Stir in peas. Cook 5 min or possibly till peas are tender SLOW COOKER METHOD; Omit oil. Layer carrots, mushrooms and beef in slow cooker. Combine broth, tomatoes, water, soup mix and barley; pour over beef. Cover and cook on HIGH 5 to 6 hrs or possibly LOW 8 to 10 hrs or possibly till beef is tender. Stir in peas and cook covered 5 min or possibly till peas are tender
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1082g | |
| Calories 832 | |
| Calories from Fat 143 | 17% |
| Total Fat 16.36g | 20% |
| Saturated Fat 2.38g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3162mg | 132% |
| Potassium 1732mg | 49% |
| Total Carbs 154.46g | 41% |
| Dietary Fiber 29.8g | 99% |
| Sugars 11.0g | 7% |
| Protein 25.8g | 41% |
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