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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Lamb may be used in place of beef stew meat, if desired. Use one pound of boneless lamb leg, cut into one-inch pieces. Ingredients:
cooking spray |
2 pounds beef stew meat, trimmed and cut into 1-inch pieces |
2 teaspoons canola oil |
2 cups chopped leek (about 4 medium) |
2 cups chopped carrot |
4 garlic cloves, minced |
6 cups water |
1 1/2 teaspoons salt |
1 teaspoon dried thyme |
1/2 teaspoon freshly ground black pepper |
4 bay leaves |
2 (14-ounce) cans less-sodium beef broth |
1 cup uncooked pearl barley |
Directions:
1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.
2. Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.
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