From Taste of Home



INGREDIENTS


* 1-1/2 pounds lean beef stew meat, cut into 1/2-inch cubes
* 1 medium onion, chopped
* 1 tablespoon vegetable oil
* 3 cans (14-1/2 ounces each) beef broth
* 1 cup medium pearl barley
* 1 teaspoon dried thyme
* 1/2 teaspoon dried marjoram
* 1/4 teaspoon dried rosemary, crushed
* 1/4 teaspoon pepper
* 4 medium carrots, sliced
* 2 tablespoons chopped fresh parsley


SERVINGS 8
CATEGORY Lower Fat
METHOD Stovetop - One-Dish
PREP 15 min.
COOK 90 min.
TOTAL 105 min.


DIRECTIONS



In a large saucepan or Dutch oven, brown meat on all sides and onion in oil over medium-high heat. Add the broth, barley and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving. Yield: 8 servings.




NUTRITIONAL INFO



Nutritional Analysis: One 1-cup serving equals 266 calories, 8 g fat (0 saturated fat), 40 mg cholesterol, 618 mg sodium, 24 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1 starch, 1 vegetable.