Barley and Root Vegetable Stew

Ingredients

• 200 g Barley
• 150 g Carrots
• 100 g Parsnips
• 75 g Celery
• 250 g Beef Chuck Roast

Steps

1. Soak the barley overnight before proceeding.
2. Sear the beef chuck roast in a pot at 200 °C (204 °C (400 °F)).
3. Add soaked barley, carrots, parsnips, and celery to the pot.
4. Simmer the mixture until tender at 165 °C (166 °C (331 °F)).
5. Serve this warming dish immediately.

Per serving

361 kcal · protein 17.2 g · carbs 47.6 g · fat 11.9 g

Calculated from USDA FoodData Central values for the listed foods. Cooking changes weights and nutrients, so treat the figures as estimates.

Diet and allergens

Contains: wheat

Labels: dairy-free, egg-free, nut-free, shellfish-free, soy-free

Tags come from the ingredient foods. Check packaged ingredients for your own allergies.