-Combine the beef, barley, mushrooms, celery, carrots, leeks, thyme, beef broth and soy sauce in a slow cooker.
-Add 1 cup water, 1 teaspoon salt and 1/4 teaspoon pepper.
-Cover and cook on low, undisturbed, 8 hours.
-Uncover and skim off any excess fat.
-Transfer the beef to a cutting board, let cool slightly and slice or shred by hand into bite-size pieces.
-Thin the vegetable-barley mixture in the slow cooker with some water, if desired.
-Divide among shallow bowls and top with the beef.
-Serve with horseradish, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (529g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 521 | ||
Calories from Fat: 210 (40%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.3g | 31 % | |
Saturated Fat 9.3g | 46 % | |
Monounsaturated Fat 9.9g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 80.5mg | 25 % | |
Sodium 817.7mg | 28 % | |
Potassium 1102.5mg | 29 % | |
Total Carbohydrate 49.7g | 15 % | |
Dietary Fiber 10.4g | 42 % | |
Sugars, other 39.3g | ||
Protein 28.6g | 41 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 521
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