Ingredients

• 1 cup pearl barley, uncooked
• 1 pound lean beef stew meat
• 2 tablespoons all-purpose white flour
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons canola oil
• 1/2 cup onion
• 1 large stalk celery
• 1 garlic clove
• 2 medium carrots
• 2 bay leaves
• 1 teaspoon Mrs. Dash® onion herb seasoning

Preparation

1. Soak barley in 2 cups of water for 1 hour.
2. Dice onion and celery. Mince garlic clove. Slice carrots 1/4-inch thick. Cut beef into 1-1/2 inch cubes.
3. Place flour, black pepper and stew meat in a plastic bag. Shake to dust stew meat with flour.
4. Heat oil in a heavy 4-quart pot and brown the stew meat. Remove meat from pot.
5. 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.
6. Drain and rinse barley, then add to the pot. Cover and cook for 1 hour. Stir every 15 minutes.
7. After 1 hour add sliced carrots and Mrs. Dash® herb seasoning. Simmer for another hour. Add additional water if needed to prevent sticking.

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.