Photo: Cala
Estimated Nutrition (whole recipe, rough)
818
Calories
38g
Protein
30g
Fat
102g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Celery Stalks | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp vegetable oil
- 2 tsp crushed garlic
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 carrots, diced
- 2 cups sliced mushrooms
- 3½ cups beef stock
- ⅓ cup barley
- 2 small potatoes, peeled and diced
- 4 oz stewing beef, diced
- 2 tbsp chopped fresh parsley
Directions
1
In large non-stick saucepan, heat oil; sauté garlic, onion, celery, carrots and mushrooms until tender, approximately 10 minutes.
2
Add stock, barley, potatoes and beef; cover, reduce heat and simmer approximately 50 minutes or until barley and potatoes are tender, stirring occasionally.
Recipe sourced from
fandom