Some sort of magic happens over the long, controlled simmer in the slow cooker: The barley cooks to tender-chewy perfection, the inexpensive and tough beef becomes meltingly tender, and the liquid thickens to a beautiful gravy. Be patient and brown the meat thoroughly; this adds incredible depth to the stew. Go with hulled, whole-grain barley here, and skip quick-cooking pearled barley; the latter isn’t whole-grain, and it will cook to mush over the long simmering time. If you can’t find hulled barley, you can try wheat berries, whole-grain farro, rye berries, or Kamut instead. This is a great option for freezing, as it thaws and reheats beautifully.
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View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (299g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 304 | ||
Calories from Fat: 184 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.4g | 27 % | |
Saturated Fat 8g | 40 % | |
Monounsaturated Fat 9.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 74.8mg | 23 % | |
Sodium 534.6mg | 18 % | |
Potassium 628mg | 17 % | |
Total Carbohydrate 5.1g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 4.5g | ||
Protein 24g | 34 % | |
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: 304
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