Beef, Bean and Barley Stew

My husband loves this quicker, hearty version of an old-time favorite! Lower-salt ingredients also work well. Use the simmer time to call a friend, start the wash, or help the kids with homework! Makes great leftovers too! Serve with crusty French bread, or hearty whole wheat slices! Enjoy!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 306 Calories

Ingredients

• 1 pinch salt
• ¼ teaspoon ground black pepper
• 1 small onion, chopped
• ¼ teaspoon dried basil
• ¼ teaspoon dried rosemary
• 1 potato, cubed
• 1 (14.5 ounce) can great Northern beans, rinsed and drained
• 2 carrots, chopped
• 1 pound cubed beef stew meat
• 2 (14 ounce) cans beef broth
• ¼ teaspoon dried oregano
• 3 ½ cups water
• 3 cloves garlic, crushed
• ⅓ cup quick-cooking barley
• ¼ teaspoon caraway seeds
• 1 cup peeled and diced tomatoes with juice
• ¼ medium head cabbage, shredded

Recipe Instructions

Step 1

Coat a large pot or Dutch oven with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. 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.