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Ingredients
US|METRIC
8 SERVINGS
- 4 cups beef stock
- 1 1/2 cups chopped onion (about 5.5 ounces)
- 1 cup barley (hull-less whole-grain, or hulled)
- 1 cup water
- 1 cup celery (sliced, about 4 ounces)
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 6 garlic cloves (minced)
- 4 thyme sprigs (large, plus leaves for garnish, if desired, optional)
- 3 bay leaves
- 1/4 cup tomato paste
- 2 Tbsp. olive oil (divided)
- 2 lb. beef cubes (chuck, divided)
- 2 1/2 cups carrot (cut into 1-inch pieces, about 16 ounces)
- fresh chopped parsley (for garnish, if desired, optional)
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NutritionView More
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360Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories360Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat4g20% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium710mg30% |
| Potassium990mg28% |
| Protein31g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber7g28% |
| Sugars6g |
| Vitamin A120% |
| Vitamin C15% |
| Calcium8% |
| Iron20% |
* 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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