SLOW-COOKED BEEF, BARLEY, AND VEGETABLE
Source of Recipe
Source: "The Complete Diabetes Prevention Plan" as posted by BENITA2002
Recipe Introduction
Yield: 11 servings - 3 points
List of Ingredients
- 1-1/4 pounds lean stew beef, cut into bite-size pieces
- 1 medium-large onion, cut into thin wedges
- 1 cup sliced carrot
- 1 tablespoon beef bouillon granules
- 1-1/4 teaspoons dried thyme
- 1-1/4 teaspoons dried oregano
- 1/4 teaspoon ground black pepper
- 5 cups water
- 14-1/2-ounce can diced tomatoes with roasted garlic
- 10-3/4-ounce can condensed tomato soup, undiluted
- 1/2 cup uncooked pearl barley
- 1 cup frozen green peas
Recipe
Coat a large nonstick skillet with nonstick cooking spray and preheat over medium-high heat. Cook the beef in two
batches for several minutes, until nicely browned.
Transfer the beef to a 3-quart or larger slow cooker. Add the onion, carrots, beef granules, thyme, oregano, and pepper.
Pour in the water, undrained tomatoes, and tomato soup.
Cover and cook on high for 4 hours or on low for 8 hours. Add the barley and cook for an additional hour at high or
2 hours at low, until the barley is tender. Add the peas and cook for 30 minutes at high or 1 hour at low. Serve hot.
Nutritional Information Per Serving (per 1-cup serving): Calories: 145, Carbohydrate: 16 g, Cholesterol: 29 mg, Fat: 2.5 g, Saturated Fat: 0.8 g, Fiber: 3 g,
Protein: 14 g, Sodium: 442 mg, Calcium:
22 mg
Diabetic Exchanges: 1-1/2 Lean Meat, 1/2 Starch, 1-1/2 Vegetable
|
|
member logon
