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2 tsp. olive oil
\n1 T. plus 3 C. water
\n2 large onions, coarsely chopped
\n5 cloves garlic, minced
\n2 carrots, thinly sliced
\n2 large parsnips, thinly sliced
\n1\/2 cup pearl barley
\n2 C. reduced-sodium chicken or beef broth
\n1\/2 tsp. oregano
\n1\/2 tsp. salt
\n1\/2 tsp. pepper
\n6 ounces beef bottom round, cut into 1\/2-inch chunks
\n2 tsp. grated lemon zest
\n1 T. fresh lemon juice<\/p>\n
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.<\/p>\n
Yield: 4 servings
\nCalories: 294
\nFat: 5.4g
\nFiber: 9.8g<\/p>\n","protected":false},"excerpt":{"rendered":"
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…<\/p>\n