Maggie's Beef Stew

iVillage Member
Registered: 12-19-2002
Maggie's Beef Stew
6
Tue, 12-07-2004 - 3:51pm

Maggie's Beef Stew (phase 2 and 3)

This stew is very thick and satisfying...a family favorite! 


Ingredients:


3 lbs. of lean beef, cut into cubes
whole-wheat flour
3-4 T. canola oil
2 cups pearled barley, cooked
1 package McCormick's beef stew seasoning packet (this brand had the best list of ingredients in my store)
2 cans fat-free, low sodium beef broth
salt and pepper to taste
4-6 stalks celery, sliced
1 cup baby carrots, fresh, cut up
6-8 very small "new" potatoes, cut into quarters, skin on
1 onion, chopped
bay leaf
1 cup sliced mushrooms (I use jarred)


Directions:

In a large dutch oven or big pot, heat canola oil over medium heat.  Place cubes of beef in a bag with flour; shake until coated.  Shake off excess flour, cook in canola oil, stirring constantly until thoroughly browned.  Add a bit more canola oil if needed.


Meanwhile, in a separate saucepan, prepare pearled barley according to directions on bag.  (Barley will require about 40 minutes of cooking time separately over very low heat, before adding to stew.)

When meat is thoroughly browned, add McCormick's seasoning packet, 2 cans of beef broth, salt and pepper; cover and simmer for 35-40 minutes.  Stir regularly, and add water as needed.  Will thicken as you cook, due to the flour.

Add celery, carrots, new potatoes, onion, bay leaf and prepared barley.  Add more water as needed.  Simmer on low heat, covered, for another 45 minutes. 

Add mushrooms.  Stir and simmer for another 15 minutes. 

Some people may wish to add other/additional spices due to personal taste. If you wish, pick out the potatoes and let the family eat them.  (They won’t affect you by having been cooked in the recipe.) 


Note:

Some of you may wonder about my inclusion of new potatoes to this recipe.  New potatoes are the best choice if you're going to have potatoes, because they are lower in carbs and lower on the glycemic index than other potatoes.  They are for well-established Phase 2 or 3, and occasionally.  :)  My recipe has a small portion of them and they are eaten with the high fiber from the veggies and barley, as well as protein.  Baby carrots are lower in carbs than big carrots, too.


From a South Beach Daily Dish – “Potato type: The type of potato you eat is also a big factor in all of this. Red-skinned potatoes are highest in carbs. White-skinned are better. New potatoes, better yet - in every vegetable or fruit, the younger when picked, the lower the carb count. If you must indulge, do so sparingly.”

Maggie 


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South Beacher since 10/27/03 -- Lost 60 lbs., Lost 9 inches in waist
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iVillage Member
Registered: 01-07-2005
Tue, 01-18-2005 - 9:18pm

Regarding the barley in this recipe...is it 2 Cups after cooking? Or do you cook 2 C dried? Seems like a lot of barley for the recipe.

Thanks!

iVillage Member
Registered: 04-01-2004
Tue, 01-18-2005 - 10:03pm
The recipe says "2 cups, cooked".
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iVillage Member
Registered: 12-19-2002
Tue, 01-18-2005 - 10:23pm

Yes, it's two cups, prepared barley.

iVillage Member
Registered: 01-07-2005
Tue, 01-18-2005 - 11:04pm

Thanks! Just wanted to be sure.

Sounds yummy for another cold, snowy weekend!

iVillage Member
Registered: 12-29-2004
Wed, 01-19-2005 - 11:56am
Maggie, this sounds delicious! I will definitely be trying this recipe in the near future! Thank you
iVillage Member
Registered: 12-19-2002
Wed, 01-19-2005 - 12:42pm

You're welcome!