This recipe is incredibly healthy. Spinach, thyme, and barley create an intense fat burning machine!

2-1/2 pounds beef for stew, cut into 1-inch pieces

1 package (0.9 to 1.43 oz) dry onion-mushroom soup mix

1 teaspoon dried thyme

1/2 cup medium pearled barley

4 cups fresh baby spinach

1. Combine beef, soup mix, thyme, 5 cups water, 1/2 tsp salt and 1/4 tsp pepper in stockpot; bring to a boil.

2. Reduce heat; cover tightly and simmer 1 hour.

3. Stir in barley; simmer, covered, 45 minutes to 1 hour or until barley is tender and beef is fork-tender.

4. Stir in spinach; remove from heat. Let stand, covered, 5 minutes.

Makes 6 to 8 servings.

Recipe and photo courtesy of the Wisconsin Beef Council, Inc.

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