I made this up today with leftover roast from the other day. It was even more delicious than I thought it would be! you could probably add a little water as it’s really thick. I like it that way though. And the servings are pretty large so they are a little high in calories but it’s a good way to get some veggies.
Beef & Barley Stew w/Cornbread
15 1/4 ounces canned tomatoes, okra & corn, low sodium
15 ounces canned peas
15 ounces canned green beans
1 cup celery
1 cup shredded carrots
2 cups sirloin tip roast, trimmed, cooked
4 cups fat-free beef broth
1 teaspoon italian seasoning
1/2 teaspoon black pepper
1 teaspoon onion powder
1/2 cup quick cooking barley
8 ounces corn muffin mix, jiffy
1/3 cup skim milk
Add okra, tomatoes, corn, peas, green beans, celery, carrots, diced roast, broth, seasonings, barley and broth to 5 quart slow cooker. Combine corn muffin mix, egg and milk and pour over top of veggie mixture. Cook on low 7-9 hours.
Yield: 6 servings (about 1 1/2 cups per serving). Per serving= 394 Calories; 9g Fat (19.0% calories from fat); 32g Protein; 54g Carbohydrate; 7g Dietary Fiber; 81mg Cholesterol; 1220mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 0 Fat.