Beef, Bean and Barley Stew

Name: Beef, Bean and Barley Stew
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 454 grams cubed beef stew meat; 0 medium heads cabbage, shredded; 794 grams beef broth; 411 grams great Northern beans, rinsed and drained; 0 teaspoons caraway seeds; 2 carrots, chopped; 0 teaspoons dried basil; 0 teaspoons dried rosemary; 3 cloves garlic, crushed; 0 teaspoons ground black pepper; 1 small onion, chopped; 0 teaspoons dried oregano; 1 potato, cubed; 79 milliliters quick-cooking barley; 1 pinch salt; 237 milliliters peeled and diced tomatoes with juice; 828 milliliters water

Beef, Bean and Barley Stew requires around 50 minutes from start to finish. This recipe serves 8. Watching your figure? This dairy free recipe has 240 calories, 23g of protein, and 5g of fat per serving. 1 person found this recipe to be yummy and satisfying. A mixture of oregano, cabbage, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the caraway seeds you could follow this main course with the Caraway Scones as a dessert. It is perfect for Autumn.

Instructions

Coat a large pot or Dutch oven with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Dutch Oven

Place over medium heat and cook beef until brown. Stir in onion and cook until translucent.

Ingredients you will need

Onion

Beef

Drain fat. Stir in salt, pepper and garlic and cook 1 minute.

Ingredients you will need

Garlic

Pepper

Salt

Pour in beef broth, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to a boil, then reduce heat and simmer 20 minutes.

Ingredients you will need

Beef Broth