Recipe by Jenny Sanders
This is posted in response to a request for a stew that was low in fat, low in high-glycemic carbohydrates, and high in fibre. I think this fits the bill.
- 2 medium onions
- 4 stalks celery or 1 small celery root, peeled
- 1 tablespoon olive oil
- 1 lb lean stewing beef or 1 lb lean stewing lamb
- 2 cloves garlic (optional)
- 3 cups water or 3 cups fat-free broth
- 1⁄4 cup barley
- 2 -3 bay leaves
- 2 cups peeled diced rutabagas (yellow turnip)
- 1 cup peeled diced turnip (optional)
- 1 medium carrot, peeled and diced
- 1 medium potato, peeled and diced
- 1 cup cleaned button mushroom
- 1 (19 ounce) can stewed tomatoes
- 1 teaspoon savory
- 1 teaspoon paprika
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon cracked black pepper
- 1 teaspoon Worcestershire sauce
Directions See How It's Made
- Peel and chop the onions coarsely.
- Chop the celery coarsely as well.
- Peel and mince the garlic.
- Saute the onions and celery until softened in the oil; remove them to a large stew pot.
- Add the beef or lamb to the frying pan and cook until browned, stir in the garlic; then add the meat to the onions and celery.
- Add the water or broth, the barley and the bay leaves to the stew pot.
- Peel and chop all the remaining vegetables into bite-sized pieces.
- Add them to the stew in the order given, then add the tomatoes and the spices.
- Simmer the stew until the meat is done and the vegetables and barley are tender.
- Add a little more water if needed.
- This can be made ahead; stew keeps and reheats well.