| | Directions | 1. Heat oil in large saucepan on medium-high heat. Add 1/2 of the meat; cook and stir 3 to 4 minutes or until browned. Remove with slotted spoon. Repeat with remaining meat. Return all meat to saucepan.
2. Stir in beef broth, tomatoes, carrots, onion, oregano, thyme, garlic powder and pepper. Bring to boil. Reduce heat to low; cover and simmer 1 hour or until meat is tender.
3. Stir in barley. Cook on medium heat 30 minutes or until tender. |
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Prep Time: 15 minutes
Cook Time: 1 minute
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon oil |
| - | | 1 pound lean beef stew meat, cut into 1/2-inch cubes |
| - | | 2 cups reduced sodium beef broth |
| - | | 1 can (14 1/2 ounces) diced tomatoes, undrained |
| - | | 1 cup thinly sliced carrots |
| - | | 1/2 cup chopped onion |
| - | | 1 1/2 teaspoons McCormick® Oregano Leaves |
| - | | 1 1/2 teaspoons McCormick® Thyme Leaves |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/4 teaspoon McCormick® Black Pepper, Ground |
| - | | 1/2 cup pearl barley |
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| | Nutrition (per serving) | Calories: 251 Calories
Fat: 11 Grams
Protein: 18 Grams
Cholesterol: 44 Milligrams
Carbohydrates: 20 Grams
Sodium: 323 Milligrams
Fiber: 5 Grams
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