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Ingredients
US|METRIC
7 SERVINGS
- 2 lb. beef chuck roast (trimmed and cut into 1-inch pieces)
- 1 tsp. salt
- 1/2 tsp. pepper
- 1 medium onion (diced)
- 4 red potatoes (medium, chopped into ½-inch pieces, about 1 pound)
- 3 carrots (peeled and cut into 1/4-inch pieces)
- 3 rib celery (cut into 1/2-inch pieces)
- 6 cloves garlic (minced)
- 3/4 cup pearl barley
- 14.5 oz. fire roasted diced tomatoes (undrained)
- 2 Tbsp. tomato paste
- 2 Tbsp. beef bouillon (or better than bouillon)
- 1 Tbsp. reduced sodium soy sauce
- 2 tsp. Worcestershire sauce
- 1 tsp. dried parsley
- 1/2 tsp. dried thyme (EACH, dried oregano, ground mustard, ground cumin, paprika)
- 1 pinch red pepper flakes (optional)
- 2 bay leaves
- 6 cups reduced sodium beef broth
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NutritionView More
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520Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories520Calories from Fat220 |
% DAILY VALUE |
Total Fat24g37% |
Saturated Fat9g45% |
Trans Fat |
Cholesterol85mg28% |
Sodium1160mg48% |
Potassium1270mg36% |
Protein34g |
Calories from Fat220 |
% DAILY VALUE |
Total Carbohydrate43g14% |
Dietary Fiber8g32% |
Sugars5g |
Vitamin A100% |
Vitamin C30% |
Calcium10% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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