A generous portion of this hearty beef-barley soup is satisfying as a one-dish meal. If chuck roast is on sale, purchase a large one and freeze the rest for later. If not, ask your butcher to cut off only the amount you need.
Yield: 4 servings (serving size: 2 cups)
Price: $2.41 per serving
- Cooking spray
- 3/4 pound boneless chuck roast, trimmed and cut into 1/2-inch pieces
- 1 1/2 cups thinly sliced carrot
- 1 1/2 cups thinly sliced celery
- 2/3 cup chopped onion
- 1 (8-ounce) package presliced mushrooms
- 4 cups fat-free, less-sodium beef broth
- 1 bay leaf
- 2/3 cup uncooked pearl barley
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 4 minutes or until browned, stirring frequently. Remove beef from pan. Add carrot, celery, onion, and mushrooms to pan; cook 6 minutes or until liquid almost evaporates. Add beef; fat-free, less-sodium beef broth; and bay leaf. Bring to a simmer over medium-high heat. Cover, reduce heat, and simmer 1 1/2 hours or until beef is tender, stirring occasionally. Stir in pearl barley; cover and simmer 30 minutes or until pearl barley is tender. Stir in salt and pepper. Discard bay leaf.