*  Exported from  MasterCook  *
 
                              Beef-Barley Stew
 
 Recipe By     : Source:  Betty Crocker Healthy Eating 1996 - #113
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Barley                           Diabetic
                 Soups & Stews                    Theme Week
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         Ingredients:
    1      pound         extra lean ground beef
    1      medium        onion -- chopped (1/2 cup)
      2/3  cup           barley -- uncooked
    2      cups          beef broth -- low sodium
      1/2  teaspoon      oregano -- dried leaves
      1/4  teaspoon      salt -- optional
      1/4  teaspoon      pepper
    2      cups          tomatoes -- canned, whole,
                          -- drained
    1      can           water chestnuts -- 8 oz., sliced,
                         undrained
    2      cups          frozen mixed vegetables -- any variety
 
 Directions:
 Heat oven to 350 Deg. F.  Spray 10-inch nonstick skillet with no-stick 
 cooking spray.  Cook beef and onion in skillet over medium heat,
 stirring 
 occasionally, until beef is brown; drain.
 
 Mix beef mixture and remaining ingredients except frozen vegetables in 3 
 quart casserole, breaking up tomatoes.  Cover and bake 30 minutes.  Stir 
 in frozen vegetables.  Cover and bake 30 to 40 minutes longer or until 
 barley is tender.
 
 Serves 6
 
 
 
 
 
 
                    - - - - - - - - - - - - - - - - - - 
 
 NOTES : Diabetic Choices:
        1/6th of recipe
        2 Starch Choices, 2 Protein Choices, 1 Vegetable Choice.
        
        Calories per serving 275, Fat, 9g, Sodium, 290mg, Dietary Fibre, 
        6g, Protein 21g.