Rating: 4 stars
22 Ratings
  • 5 star values: 14
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 1

Lamb may be used in place of beef stew meat, if desired. Use one pound of boneless lamb leg, cut into one-inch pieces.

Recipe by Cooking Light January 2005

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Credit: Becky Luigart-Stayner

Recipe Summary test

Yield:
8 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add half of beef; cook 5 minutes, browning on all sides. Remove from pan. Repeat procedure with remaining beef.

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  • Heat oil in pan over medium-high heat. Add leek, carrot, and garlic; sauté 4 minutes or until lightly browned. Return beef to pan. Add water and next 5 ingredients (through broth); bring to a boil. Cover, reduce heat, and simmer 1 hour. Add barley; cook 30 minutes or until beef and barley are tender. Discard bay leaves.

Nutrition Facts

308 calories; calories from fat 30%; fat 10.1g; saturated fat 3.3g; mono fat 4.4g; poly fat 0.9g; protein 26.9g; carbohydrates 26.7g; fiber 5.4g; cholesterol 71mg; iron 4.1mg; sodium 548mg; calcium 48mg.
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