Slow Cooker

Beef and Barley Stew (with Eye of Round Roast) is for Soup.

Beef and Barley Stew (with Eye of Round Roast) takes 30 minutes to prepare.

Beef and Barley Stew (with Eye of Round Roast) takes 480 minutes to cook.

Beef and Barley Stew (with Eye of Round Roast) makes 14 servings.

The ingredients for Beef and Barley Stew (with Eye of Round Roast) are:

800g eye of round roast (in one or two pieces - this is a very lean cut so it?s perfect for slow cookers)
1 cup hulled (or pot) barley (you can use pearl barley, but it might not stand up to the cooking time. Also, hulled barley has both more protein & fibre)
1 pound cremini mushrooms, sliced
4 stalks celery, chopped
4 medium carrots, chopped
3 medium leeks, sliced (white and light green parts only)
4 cups low-sodium beef broth
1/4 cup soy sauce
1/4 cup Worcestershire sauce
8 cups water
1 teaspoon salt
1 teaspoon cracked black pepper
Kosher salt and freshly ground pepper

Here is how you make Beef and Barley Stew (with Eye of Round Roast):

Trim the beef of visible fat.Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth, soy sauce and Worcestershire sauce in a 7 quart slow cooker. Add approximately 8 cups water, 1 teaspoon salt and 1 teaspoon pepper. Cover and cook on low, undisturbed, 8 hours.Transfer the beef to a cutting board, shred using two forks. Return to slow cooker and serve in bowls, with horseradish if desired.Serving Size: makes 14 1 cup servingsNumber of Servings: 14Recipe submitted by SparkPeople user JOANOFARCTIC.

The nutritional information for Beef and Barley Stew (with Eye of Round Roast) is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 204.5

• Total Fat: 5.7 g
• Cholesterol: 33.7 mg
• Sodium: 670.9 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 3.7 g
• Protein: 19.5 g

The dietary needs meet for Beef and Barley Stew (with Eye of Round Roast) is Low Fat