Beef and Barley Medley
Heart Healthy

Beef and Barley Medley

This hearty dinner is great for the fall evenings and those picky eaters won't even notice all the veggies that compliment this satisfying meal.

Yield: 5 servings (serving size 11 oz)


In a 4-quart saucepan or Dutch oven, brown beef and onions in oil. Drain and return to pan. Add tomatoes, tomato liquid, vegetables, sherry, paprika, salt and pepper and mix well. Bring to a boil. Cover and reduce heat. Simmer for five to six minutes or until vegetables are tender, stirring occasionally. Stir in barley and cook for about three minutes or until heated through. Serve warm.


  • 1 tablespoon vegetable oil
  • 3/4 pound lean round steak, cut into 1-inch strips
  • 1 medium onion, cut into wedges
  • 1 14.5 oz. can low-sodium whole tomatoes, undrained, chopped
  • 2-1/2 cups frozen mixed broccoli, cauliflower and carrots or other vegetable combination
  • 1/4 cup dry sherry or water
  • 1 teaspoon paprika
  • 1/2 teaspoon salt (optional)
  • 1/4 teaspoon pepper
  • 3 cups cooked barley

Nutritional Data Per Serving

  • Calories: 270
  • Fat: 7 grams (23% of calories)
  • Cholesterol: 40 milligrams
  • Sodium: 75 milligrams
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