Tag: stew

Beef and Barley Stew

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Beef and Barley Stew

Course: Entree, Main Course, Soups
Servings: 6
Calories: 246kcal

Ingredients

  • 1 cup pearl barley, uncooked
  • 1 lb lean beef stew meat
  • 2 tbsp all-purpose white flour
  • 1/2 tsp  teaspoon black pepper
  • 1/2 tsp salt
  • 2 tbsp canola oil
  • 1/2 cup onion
  • 1  large stalk celery
  • 1 garlic clove
  • 2 medium carrots
  • 2 bay leaves
  • 1 tsp  Mrs. Dash® onion herb seasoning

Instructions

  • Soak barley in 2 cups of water for 1 hour.
  • Dice onion and celery. Mince garlic clove. Slice carrots 1/4-inch thick. Cut beef into 1-1/2 inch cubes.
  • Place flour, black pepper and stew meat in a plastic bag. Shake to dust stew meat with flour.
  • Heat oil in a heavy 4-quart pot and brown the stew meat. Remove meat from pot. 
  • 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.
  • Drain and rinse barley, then add to the pot. Cover and cook for 1 hour. Stir every 15 minutes.
  • After 1 hour add sliced carrots and Mrs. Dash® herb seasoning. Simmer for another hour. Add additional water if needed to prevent sticking.

Notes

Helpful hints

  • For a CKD non-dialysis lower protein diet, decrease beef to 8 ounces per recipe.  Protein will be decreased to 14 grams per serving.

Nutrition

Calories: 246kcal | Carbohydrates: 21g | Protein: 22g | Fat: 8g | Cholesterol: 51mg | Sodium: 222mg | Potassium: 369mg | Fiber: 6g | Calcium: 30mg | Phosphorus: 175mg

Rutabaga Stew

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Rutabaga Stew

This stew is hearty, filling, and inexpensive not to mention extremely delicious and fairly easy to make. The hardest part and the most time-consuming part for this stew is preparing the vegetables but it is worth it! Pork, beef, or venison are all good in this recipe, too."
Prep Time20 mins
Cook Time4 hrs 5 mins
Total Time4 hrs 25 mins
Course: Carbohydrate Foods, Entree, Main Course, Soup
Servings: 15
Calories: 111kcal

Ingredients

  • 1 tbsp vegetable oil
  • 1 1/2 lbs chicken, diced
  • 4 rutabagas, peeled and diced
  • 4 medium beets, peeled and diced
  • 4 carrots, diced
  • 3 stalks celery.diced
  • 1 red onion, diced
  • water to cover

Instructions

  • Heat vegetable oil in a Dutch oven or large pot over medium heat. Cook and stir chicken in hot oil until completely browned, 3 to 5 minutes. Add rutabagas, beets, carrots, celery, and red onion to the pot. Pour enough water over the vegetable mixture to cover completely. Reduce heat to low and cook at a simmer for at least 4 hours, adding water as needed to keep vegetables submerged.

Nutrition

Calories: 111kcal | Carbohydrates: 12.9g | Protein: 12.7g | Fat: 2.1g | Saturated Fat: 0g | Cholesterol: 23mg | Sodium: 80mg | Potassium: 560mg | Fiber: 3.9g | Calcium: 72mg | Iron: 1mg