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This power-packed stew is brimming with colorful, nutritious vegetables and comfort-food flavors. It's also tasty served over couscous.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Trim fat from meat. Cut meat into 1-inch pieces. In a resealable plastic bag combine flour and pepper. Add meat pieces, a few at a time; seal bag and shake to coat. Coat a 6-quart nonstick Dutch oven with cooking spray; heat Dutch oven over medium-high heat. Add meat, half at a time, and cook until brown. Remove meat from Dutch oven.

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  • In the same Dutch oven cook onion and garlic over medium heat for 2 minutes. Add carrots, parsley, and dried thyme; cook and stir for 3 minutes. Add broth and the water.

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Instructions Checklist
  • Bring to boiling, stirring to scrape up any crusty browned bits from bottom of pan. Reduce heat. Simmer, covered, for 45 minutes. Stir in mushrooms, potatoes, sweet potatoes, tomatoes, and barley. Return to boiling; reduce heat. Simmer, covered, for 30 to 45 minutes or until meat and vegetables are tender. Stir in peas; cook for 1 minute more. If desired, garnish with fresh thyme.

*Tip:

If desired, omit the potatoes and increase sweet potatoes to 4 cups.

Nutrition Facts

349 calories; 9 g total fat; 3 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 55 mg cholesterol; 482 mg sodium. 1078 mg potassium; 35 g carbohydrates; 6 g fiber; 6 g sugar; 33 g protein; 77 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 9 mg niacin equivalents; 1 mg vitamin b6; 52 mcg folate; 4 mcg vitamin b12; 50 mg calcium; 4 mg iron;

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