Barley Beef Stew Beef and Barley Stew

This beef stew is loaded with colorful vegetables.
Carrots, potatoes, sweet potatoes, roma tomatoes,
mushrooms, and green peas are comfort food flavors.

Ingrdients:
2 pounds beef stew meat, 1-inch pieces
Pepper to taste
1/3 cup all-purpose flour
Nonstick cooking spray
1 medium onion, chopped
1 teaspoon minced garlic
1 cup sliced carrots
2 tablespoons snipped fresh parsley
1/2 teaspoon dried thyme, crushed
5 cups fat-free, reduced-sodium chicken broth
1 cup water
2 cups potatoes, peeled and cut into 1-inch chunks*
2 cups sweet potatoes, peeled and cut into 1-inch chunks*
1 cup coarsely chopped roma tomatoes
8 ounces sliced mushrooms
1/2 cup medium barley
1 cup frozen peas

Directions:
Season meat to taste with pepper and thoroughly coat with flour.
In a 6-quart nonstick Dutch oven coated with nonstick cooking spray,
cook meat over medium heat until browned, about 5 minutes.
Add onion and garlic, sautéing for several more minutes.
Add carrots, parsley, and thyme; sauté for 3 to 5 minutes.
Add broth and water and bring to a boil, scraping bottom of the pan.
Reduce heat, cover, and simmer for 45 minutes.
Add potatoes, sweet potatoes, tomatoes, mushrooms, and barley.
Return to boiling; reduce heat and continue cooking, covered,
over low heat for 30 to 45 minutes or until the meat
and vegetables are tender. Add peas, stirring for one minute.