Barley and Beef Stew

• 1 cup uncooked pearl barley
• 1 pound lean beef stew meat, cut into 1-1/2 inch cubes
• 2 tablespoons flour
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons oil
• 1/2 cup onion, diced
• 1 large stalk celery, sliced
• 1 clove garlic, minced
• 2 carrots, sliced 1/4 inch thick
• 2 bay leaves
• 1 teaspoon Mrs. Dash® onion herb seasoning

1. Soak barley in 2 cups of water for 1 hour.
2. Place flour, black pepper and stew meat in a plastic bag. Shake to dust stew meat with flour.
3. Heat oil in a heavy 4-quart pot and brown the stew meat. Remove meat from pot.
4. Sauté and stir onion, celery and garlic in meat drippings for 2 minutes. Add 2 quarts of water and bring to a boil. Return meat to the pot. Add bay leaves and salt. reduce heat to a simmer.
5. Drain and rinse barley, then add to the pot. Cover and cook for 1 hour. Stir every 15 minutes.
6. After 1 hour add sliced carrots and Mrs. Dash® herb seasoning. Simmer for another hour. Add additional water if needed to prevent sticking.

• Calories: 246
• Protein: 22 g
• Carbohydrate: 21 g
• Fat: 8 g
• Cholesterol: 51 mg
• Sodium: 222 mg
• Potassium: 369 mg
• Phosphorus: 175 mg
• Calcium 30 mg
• Fiber 6.3 g

Renal and renal diabetic food choices

Carbohydrate choices

• 3 meat
• 1 vegetable medium potassium
• 1 starch

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