Ingredients
- 12 oz beef or lamb stew meat
- 1 Tbsp vegetable oil
- 14.5 oz cans lower-sodium beef broth
- 14.5 oz can diced tomatoes, undrained
- 1 cup chopped onion (1 large)
- 1 cup peeled parsnip or potato cut into ½-inch pieces
- 1 cup frozen mixed vegetables
- 0.66 cup regular barley
- ½ cup chopped celery (1 stalk)
- 1 bay leaf
- 2 cloves garlic, minced
- 1 tsp dried oregano, crushed
- ¼ tsp black pepper
How to Make It
- Trim fat from meat. Cut meat into 1-inch pieces. In a skillet brown meat in hot oil over medium-high heat. Drain off fat. Transfer to a 5- to 6-quart slow cooker. Stir in broth, tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.
- Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove; discard bay leaf.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 197 kcal Calories from Fat: 45 kcal |
|
% Daily Value*
|
| Total Fat 5 g 14% |
Saturated Fat 1 g 5% |
Trans Fat 0.0 g |
Cholesterol 23 mg 8% |
Sodium 520 mg 9% |
carbohydrates 24 g 18% |
Dietary Fiber 6 g 16% |
Sugars 4 g 4% |
Protein 15 g 30% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |