Yield: 11 servings
1-1/4 pounds lean stew beef, cut into bite-size pieces
- 1 medium-large onion, cut into thin wedges
- 1 cup sliced carrot
- 1 tablespoon beef bouillon granules
- 1-1/4 teaspoons dried thyme
- 1-1/4 teaspoons dried oregano
- 1/4 teaspoon ground black pepper
- 5 cups water
- 14-1/2-ounce can diced tomatoes with roasted garlic
- 10-3/4-ounce can condensed tomato soup, undiluted
- 1/2 cup uncooked pearl barley
- 1 cup frozen green peas

Directions

Coat a large nonstick skillet with nonstick cooking spray
and preheat over medium-high heat. Cook the beef in two
batches for several minutes, until nicely browned.

Transfer the beef to a 3-quart or larger slow cooker. Add
the onion, carrots, beef granules, thyme, oregano, and pepper.
Pour in the water, undrained tomatoes, and tomato soup.

Cover and cook on high for 4 hours or on low for 8 hours.
Add the barley and cook for an additional hour at high or
2 hours at low, until the barley is tender. Add the peas
and cook for 30 minutes at high or 1 hour at low. Serve hot.

Nutritional Facts

Nutritional Information Per Serving (per 1-cup serving):
Calories: 145, Carbohydrate: 16 g, Cholesterol: 29 mg,
Fat: 2.5 g, Saturated Fat: 0.8 g, Fiber: 3 g,
Protein: 14 g, Sodium: 442 mg, Calcium: 22 mg
Diabetic Exchanges: 1-1/2 Lean Meat, 1/2 Starch, 1-1/2 Vegetable

Serving Size

1