Beef Barley Skillet

Portion Size: 1 cup

Ingredients: Yields: 8 servings

Ingredients Notes: 
2 1/2 Pounds beef stew meatTrim all visible fat. Cut into ½ inch pieces. 
1 teaspoon salt
1/4 teaspoon black pepper. 
1 tablespoon oil
2 cups low sodium beef broth
1 8-ounce fresh mushroomsWash, trim and slice
2 cups medium pearl barley
1 onion, choppedWash, peel and dice.
1 16-ounce can stewed tomatoesUndrained
2 cups water
For gluten free (GF): Use GF beef broth. Substitute brown rice for barley. Always check each ingredient to be sure it is gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Season beef with salt and pepper. 
2Brown stewing beef in oil.  
3Pour off excess fat and add beef broth.  Cover and simmer for 30 minutes.  
4Add mushrooms, barley, onion, tomatoes, and water.  
5Cover and bring to boil.  
6Reduce heat and simmer for 45 minutes or until barley is tender and liquid is absorbedTemperature check. Minimum Temperature 165°F for 15 seconds.

Jacqueline Larson M.S., R.D.N. and Associates