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|
|Calories from Fat: 53 (30%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 177
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