2 tsp. olive oil
1 T. plus 3 C. water
2 large onions, coarsely chopped
5 cloves garlic, minced
2 carrots, thinly sliced
2 large parsnips, thinly sliced
1/2 cup pearl barley
2 C. reduced-sodium chicken or beef broth
1/2 tsp. oregano
1/2 tsp. salt
1/2 tsp. pepper
6 ounces beef bottom round, cut into 1/2-inch chunks
2 tsp. grated lemon zest
1 T. fresh lemon juice

In a nonstick Dutch oven, heat the oil and 1 T. of the water over medium heat. Add the onions and garlic, and cook, stirring occasionally, until the onions have softened, about 7 minutes. Add the carrots, parsnips, and barley, stirring to coat. Stir in the broth, remaining 3 C. water, the oregano, salt, and pepper, and increase the heat to high. Bring to a boil, reduce to a simmer, cover, and cook until the barley and vegetables are tender, about 30 minutes.. Stir in the beef, cover again, and simmer until the beef is cooked through, about 5 minutes. Remove from the heat and stir in the lemon zest and juice.

Yield: 4 servings
Calories: 294
Fat: 5.4g
Fiber: 9.8g