Ingredients
Cooking spray
¾ pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
1 ½ cups thinly sliced carrot
1 ½ cups thinly sliced celery
⅔ cup chopped onion
1 (8-ounce) package presliced mushrooms
4 cups fat-free, less-sodium beef broth
1 bay leaf
⅔ cup uncooked pearl barley½ teaspoon salt
½ teaspoon black pepper
Instructions
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates.
Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.
Description
This is the perfect prescription for a cold winter's night. It is thick and wonderful.
Servings
4 - but this is really a full meal.
Notes
I had a large piece of meat and used half of it. I think it may have been a little over a pound. I cheated and added the vegetables to the meat in the pan, rather than removing it per the instructions. It worked fine. This is filling and delicious.
Source
Myrecipes
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