INGREDIENTS
Makes 4 servings
2 Tbsp (30 ml) vegetable oil
1 1/2 lbs (680 g) lamb or beef stewing meat, cubed
2 onions, diced
1 tsp (5 ml) VE Pot Herbs
VE Sea Salt and VE Pepper, to taste
3 cups (750 ml) prepared VE Beef Bouillon
2 medium potatoes, peeled and thinly sliced
6 medium potatoes, peeled and halved
8 medium carrots, peeled and cut into 1/2” (1.25 cm) slices
1/4 cup (60 ml) pearl barley
1/4 cup (60 ml) whipping cream
Pinch VE Chives
- Preheat oven to 325° F (160° C).
- Preheat oil in heavy, oven-safe pot with lid over medium-high heat. Add meat and brown on all sides. Stir in onions and VE Pot Herbs. Season with VE Sea Salt and VE Pepper.
- Add VE Beef Bouillon and sliced potatoes. Cover tightly and bake for 1 hour.
- Add halved potatoes, carrots, barley and cream. Stir, cover and return to oven.
- Bake an additional 45-60 minutes, until barley is softened and meat is tender. Sprinkle with VE Chives and serve.
Per serving: Calories 610, Fat 22 g (Saturated 7 g, Trans 0 g), Cholesterol 125 mg, Sodium 290 mg,
Carbohydrate 58 g (Fibre 10 g, Sugars 11 g), Protein 45 g.
Cost per serving: $3.40
Creative Cooking Instead of VE Pot Herbs, try VE Garlic Potato Topper or VE Dijon Tarragon Dip Mix.
Serving Suggestion For a creamy complimentary flavour, top with a dollop of prepared VE Sun-dried Tomato & Herb Dip Mix.