This is simple and delicious. Sautéing the vegetables and beef before adding the broth tremendously improves the flavor.
In a large sauce pan, heat oil over med-high heat; sauté garlic, onion, celery, carrots and beef for 8-10 minutes or until beef is browned and vegetables are tender. Add tomatoes. Cook and stir for 2 minutes. Add beef broth and water. Bring to a boil. Add barley, stir and return to boiling. Reduce heat and cover. Simmer for 45 to 55 minutes, or until barley is tender, stirring occasionally.
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Serving Size: 1 Serving (430g) | ||
Recipe Makes: 10 | ||
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Calories: 177 | ||
Calories from Fat: 53 (30%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.9g | 10 % | |
Monounsaturated Fat 2.8g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 15mg | 5 % | |
Sodium 399.3mg | 14 % | |
Potassium 407.6mg | 11 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 5.1g | 20 % | |
Sugars, other 18.5g | ||
Protein 8.4g | 12 % | |
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: 177
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