Slow-cooker Beef and Barley fromFood Network Magazine
Combine the beef, barley mushrooms, celery, carrots, leeks, thyme, beef broth, and soy sauce in slow cooker. Add 1 cup of water, 1 teaspoon salt and 1/4 teaspoon pepper.
Cover and cook on low for 8 hours.
Once cooked remove the beef and cut or shred into bite-size pieces.
Thin the vegetable-barley mixture in the slow cooker with some water if desired.
Serve with horseradish if desired.
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 446 | ||
Calories from Fat: 162 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 18g | 24 % | |
Saturated Fat 7.1g | 36 % | |
Monounsaturated Fat 7.4g | ||
Polyunsanturated Fat 1.1g | ||
Cholesterol 62.4mg | 19 % | |
Sodium 2732.7mg | 94 % | |
Potassium 916.2mg | 24 % | |
Total Carbohydrate 42.8g | 13 % | |
Dietary Fiber 9g | 36 % | |
Sugars, other 33.8g | ||
Protein 29.5g | 42 % | |
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: 446
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