Recipe
Author
Hy-Vee Test Kitchen
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Description
Dietitian Tip: To use up leftover vegetables swap out the vegetables in this recipe for any vegetable you have in your fridge.
Servings and Ingredients
Ingredients
Serves 11
| Quantity | Ingredient | Add |
|---|---|---|
| 1 tsp. Hy-Vee Select olive oil | ||
| 2 clove(s) garlic, minced | ||
| 1 medium white onion, diced | ||
| 1 stalk(s) celery, diced | ||
| 1 lbs. bottom round steak, cubed | ||
| 1 qt. reduced-sodium beef broth | ||
| 1 (15 oz) can no-salt added diced tomatoes, undrained | ||
| 1 (12 oz) can spicy V-8 juice | ||
| ½ c. pearled barley | ||
| 1 c. frozen Hy-Vee green beans | ||
| 1 c. chopped carrots | ||
| 1 c. chopped parsnips |
Things To Grab
Directions
- In a large Dutch oven, heat oil. Add garlic, onion and celery; sauté until tender. Add steak and cook over medium-high heat until browned.
- Stir in broth, tomatoes, juice, barley, green beans, carrots and parsnips. Bring to a boil; reduce heat and simmer, covered, about 1 hour.
Nutrition facts
Servings
140 Calories per serving
1 cup
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 40mg
- Sodium: 280mg
- Total Carbohydrates: 9g
- Protein: 16g
Daily Values
0%
Vitamin A 45%
0%
Vitamin C 20%
0%
Iron 10%
0%
Calcium 2%
Recipe Source:
Hy-Vee Seasons Healthy Living Recipes Cookbook.