1 beef Arm Chuck Roast, Boneless, cut into 3/4-inch pieces (about 2 pounds)
1 tablespoon vegetable oil
1 teaspoon pepper
1/2 teaspoon salt
2 cups chopped onions
1 cup diced celery
1 cup diced carrots
2 tablespoons minced garlic
2 teaspoons dried thyme leaves
6 cups reduced-sodium beef broth
3/4 cup medium pearled barley
1 tablespoon balsamic vinegar
Heat oil in stockpot over medium heat until hot. Brown half of beef; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.
Nutrition information per serving: 415 Calories; 171 kcal Calories from fat; 19 g Total Fat; 7 g Saturated Fat; 8 g Monounsaturated Fat; 99 mg Cholesterol; 760 mg Sodium; 29 g Total Carbohydrate; 6 g Dietary Fiber; 31 g Protein; 3.5 mg Iron; 5.9 mg Niacin; 0.6 mg Vitamin B6; 1.8 mcg Vitamin B12; 7 mg Zinc; 33.2 mcg Selenium; 116.5 mg Choline;