Source:

Classifications: Soups and Stews

Qty Measure Ingredient

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1 1/2 pounds boneless beef chuck, cut in 3/4" cubes

1 tablespoon cooking oil

2 cups onion, finely chopped

1 cup carrots, diced

1/2 cup celery, sliced

1 pound fresh mushrooms, sliced

2 cloves garlic, minced

1/2 teaspoon dried thyme

1 14-1/2oz can beef broth

1 14-1/2oz can chicken broth

2 cups water

1/2 cup medium pearl barley

1 teaspoon salt, optional

1/2 teaspoon pepper

3 tablespoons chopped fresh parsley

Instructions: In a Dutch oven or soup kettle, brown meat in oil. Remove meat with a slotted spoon and set aside. Saute onion, carrots and celery in drippings over medium heat until tender, about 5 minutes. Add mushrooms, garlic and thyme; cook and stir for 3 minutes. Add broths, water, barley, salt if desired and pepper. Return meat to pan; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until barley and meat are tender. Add parsley. Yield: about 11 servings (2-3/4 quarts).

Staging:

Variations:

Background: Note: DIABETIC EXCHANGES: One 1-cup serving (prepared with low-sodium broths and with salt) equals 2 meat, 1 vegetable, 1/2 starch; also, 220 calories, 65 mg sodium, 43 mg cholesterol, 12 gm carbohydrate, 14 gm protein, 13 gm fat.

Serves: 11

Food Exchanges: