Portion Size: 2 cups (3oz. meat, 1 starch, vegetable, plus broth)

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 ½ Pounds lean stew beef, cut into ½ inch pieces	Trim all visible fat ( sub. Boneless skinless chicken or turkey cut into ½ inch pieces)
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons olive oil
2 tablespoons flour
1 cup celery, diced	Washed, trimmed and diced
1 large onion, diced	Washed, peeled and diced
2 cups carrots,	Washed, peeled and sliced
1 cup potatoes	Washed, peeled and diced
1 cup peas, frozen
1 cup medium pearl barley
1 Tablespoon basil
1/4 cup parsley flakes
1 teaspoon garlic powder
1 teaspoon cumin
1 16-ounce can reduced salt diced tomatoes
8 cups low sodium beef broth	(sub. Chicken if using chicken or turkey)

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Season beef with salt and pepper. In a large stock pot, brown beef in oil.
2	Sprinkle with flour.
3	Add onion, carrots, potatoes, parsley, basil, parsley, garlic powder, cumin, stewed tomatoes and broth
4	Heat on medium high to boil, stirring occasionally.
5	Reduce heat and simmer until meat is tender about 1 hour.
6	Add peas just before serving simmer 5 minutes.	Check temperature.  Minimum 165 degree F.