Onion, garlic, celery, carrots, potatoes and tomatoes ... bring on the veggies! Getting my kids to eat veggies is no easy feat but when I cook them all together in this stew until the veggies soften they just eat them right up! Except the celery, my older one will still pick out the celery! 😂 You gotta pick your battles, right?
1 Tbsp. Olive Oil
1 lb. lean stew meat, trimmed of fat
1 medium onion (250 grams), diced
2 cloves garlic (4 grams), minced
3 small stalks celery (150 grams), chopped
4 small - medium full size carrots (150grams), chopped
1 medium potato (280 grams), peeled and diced
1 (14.5 oz) can diced tomatoes
1 cup quaker barley
4 cups beef broth
2 cups water
1 tsp. Oregano
1 tsp. Basil
1/2 tsp. Salt
1/2 tsp. Pepper
In a large pot heat olive oil over medium heat.
Once oil is warm add onion, garlic and celery to pan and sauté until veggies are tender, about 8 - 10 minutes. Stirring constantly so they don’t burn.
Add the trimmed stew meat and continue to cook on medium heat until cooked through, or no longer red.
Add beef broth, tomatoes water, oregano, basl, salt & pepper and bring to a boil over high heat.
Once boiling turn heat down to low-medium and add potatoes and carrots. Let simmer for 10 minutes and then add barley. Cook barley for length of time indicated on package.
Weigh total amount of soup and divide into 8. Place into 8 bowls and save warm.
Serves 8
Calories: 210
C: 28.6 F:3.9 P: 15.8
Commentaires