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Ingredients
US|METRIC
6 SERVINGS
- 2 Tbsp. olive oil
- 4 cups onions (diced)
- 3 carrots (cut into one inch pieces)
- 2 parsnips (diced)
- 8 oz. baby portabella mushrooms (sliced)
- 3 russet potatoes (large, cut into large cubes)
- 11.2 oz. guinness
- 4 cups vegetable stock
- 3 sprigs fresh thyme
- 1/2 cup barley
- 2 tsp. salt
- 1 cup frozen peas
- 1 bunch parsley (chopped)
- salt
- pepper
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NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium1610mg67% |
| Potassium1150mg33% |
| Protein8g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate62g21% |
| Dietary Fiber11g44% |
| Sugars13g |
| Vitamin A140% |
| Vitamin C70% |
| Calcium10% |
| 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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Reviews(1)
Simone 5 years ago
The stew is hearty and satisfying, but not big on flavor. The sweetness of the parsnips was a little odd in a savory stew and since there weren't a lot of other flavors, the parsnips overpowered the dish - if I make this again, I would substitute turnips for the parsnips and add other herbs and spices.