*  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






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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.