Beef and Barley Stew

Ingredients

• 2  pounds extra lean beef stew meat, trimmed of excess fat, cut into 1-inch pieces
•   Pepper to taste
• 1/3  cup all-purpose flour
•   Nonstick cooking spray
• 1  medium onion, chopped
• 1  teaspoon minced garlic
• 1  cup sliced carrots
• 2  tablespoons snipped fresh parsley
• 1/2  teaspoon dried thyme, crushed
• 5  cups fat-free, reduced-sodium chicken broth
• 1  cup water
• 2  cups potatoes, peeled and cut into 1-inch chunks*
• 2  cups sweet potatoes, peeled and cut into 1-inch chunks*
• 1  cup coarsely chopped roma tomatoes
• 8  ounces sliced mushrooms
• 1/2  cup medium barley
• 1  cup frozen peas

Directions

Season meat to taste with pepper and thoroughly coat with flour. In a 6-quart nonstick Dutch oven coated with nonstick cooking spray, cook meat over medium heat until browned, about 5 minutes.

Add onion and garlic, sautéing for several more minutes. Add carrots, parsley, and thyme; sauté for 3 to 5 minutes. Add broth and water and bring to a boil, scraping bottom of the pan.

Reduce heat, cover, and simmer for 45 minutes. Add potatoes, sweet potatoes, tomatoes, mushrooms, and barley. Return to boiling; reduce heat and continue cooking, covered, over low heat for 30 to 45 minutes or until the meat and vegetables are tender. Add peas, stirring for one minute.