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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 3 |
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Hearty and easy to fix, this thick stew, from Lisa Kolenicn of Regina, Saskatchewan, has a comforting, chili-like flavor. It's my best barley recipe. I'm sure you'll agree that it's a tasty dish. Ingredients:
1/2 pound lean ground beef (90% lean) |
1/2 cup sliced celery |
1/3 cup chopped onion |
1-3/4 cups water |
2 teaspoons reduced-sodium beef bouillon granules |
1-1/2 teaspoons chili powder |
1/4 teaspoon pepper |
1/2 cup quick-cooking barley |
1 can (14-1/2 ounces) diced tomatoes, undrained |
Directions:
1. In a large saucepan, cook the beef, celery and onion over medium heat until meat is no longer pink and vegetables are tender; drain.
2. Stir in the water, bouillon, chili powder and pepper. Bring to a boil. Stir in barley. Reduce heat; cover and simmer for 10-12 minutes or until barley is tender. Stir in tomatoes; heat through. Yield: 4 cups.
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