In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3 1/2 qts.) SOURCE: *Phyllis Utterback, Glendale, CA, Country Magazine, Feb./Mar.93 POSTED BY: Jim Bodle 2/93 Posted to MealMaster Recipes List, Digest #155 Date: Mon, 03 Jun 1996 21:32:20 -0600 From: Blackhawk
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|Serving Size: 1 Serving (213g)|
|Recipe Makes: 12|
|Calories from Fat: 144 (56%)|
|Amt Per Serving||% DV|
|Total Fat 16g||21 %|
|Saturated Fat 6g||30 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1g|
|Cholesterol 53.1mg||16 %|
|Sodium 76.2mg||3 %|
|Potassium 468.5mg||12 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 9.2g|
|Protein 16.4g||23 %|
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Calories per serving: 256
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