Hearty Beef Barley Stew
Print Category Beef stew Thematic No thematic Source Lipton Evaluation
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Ingredients
- 1 tbsp Bertolli olive oil 15 mL
- 1 1/2 lbs boneless beef chuck, cut into 1-inch (2.5 cm) cubes 750 g
- 1 pkg Lipton Onion Recipe Soup Mix
- 2 cups water 500 mL
- 2 cups Knorr Beef Broth 500 mL
- 1 can (28 oz/796 mL) diced tomatoes
- 3/4 cup uncooked pearl barley 175 mL
- 2 cups baby carrots 500 mL
- 8 oz mushrooms, sliced 230 g
- 1 cup frozen green peas 250 mL
Preparation
- In 6-quart saucepot, heat olive oil over medium-high heat and brown beef. Add in soup mix, water, broth, tomatoes and barley. Bring to a boil. Reduce heat to medium-low, add in carrots and mushrooms, and simmer covered, stirring occasionally, for 1 1/2 hours or until beef is tender. Stir in peas. Cook 5 minutes or until peas are tender.
Cook commentary
Makes: 6 servings
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