Try this Beef Barley Stew recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan or Dutch oven over medium heat, brown meat and onion in oil. Add broth, barley, thyme, marjoram, rosemary and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour. Add carrots; bring to a boil. Reduce heat; cover and simmer 30-40 minutes or until meat and carrots are tender. Add parsley just before serving. Yield: 8 servings. Recipe by: Taste of Home Magazine Posted to recipelu-digest Volume 01 Number 463 by Sewgoode
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Serving Size: 1 Serving (324g) | ||
Recipe Makes: 8 | ||
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Calories: 358 | ||
Calories from Fat: 172 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.1g | 26 % | |
Saturated Fat 7.1g | 35 % | |
Monounsaturated Fat 8.6g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 60.4mg | 19 % | |
Sodium 614.8mg | 21 % | |
Potassium 531.7mg | 14 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 5.9g | 23 % | |
Sugars, other 20.9g | ||
Protein 19.8g | 28 % | |
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: 358
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