Barley Beef Supper

Yield: 4 servings

Related recipes: Beef, Celery, Dairy-Free, Easy, Egg-Free, Fall, Grains, Herbs, High Fiber, Main Dishes, Onions, Sweet Pepper, Tomatoes, Wheat-Free, Winter

Great for a cold winter’s eve. Serve with salad and corn bread for a heart-warming meal.

Ingredients

3/4 pounds (340g) extra lean ground beef, uncooked

1/2 cup (90g) onion, chopped

1/2 cup (75g) celery, chopped

1/2 cup (75g) green pepper, chopped

1 tsp (1g) marjoram

1 tsp (5mL) Worcestershire Sauce

2 cups (425g) canned tomatoes, (one 15-ounce can) broken up with a fork

2 cups (480mL) water

1 cup (180g) barley, uncooked

Directions

Sauté meat, onions, celery, and green pepper in a large nonstick skillet.

Stir in all the remaining ingredients and bring to a boil.

Cover and reduce heat to simmer. Cook for about 1 hour, until most of the liquid is absorbed. It should be moist, but not runny.

Nutrition Facts
Calories: 401
Total Fat: 16g
% Calories from fat: 34%
Protein: 23g
Carbohydrate: 43g
Cholesterol: 59mg
Sodium: 270mg