Ingredients

  • 1 tablespoon vegetable oil
  • 2 onions (chopped)
  • 2 cloves garlic (crushed)
  • 2 1/4 pounds beef stew meat (cubed)
  • 2 rutabagas (chopped)
  • 1 parsnip (chopped)
  • 1/2 cup pearl barley
  • 4 cubes beef bouillon (crumbled)
  • 2 bay leaves
  • 8 cups water
  • 2 tablespoons chopped parsley

Directions

  1. Heat the oil in a Dutch oven on high heat. Add the onion and garlic and sauté until softened.
  2. Add the beef, rutabagas, parsnip, barley, crumbled bouillon cubes, bay leaves and water to the pan. Bring to a boil. Reduce the heat to low; cover and simmer 2 hours or until beef is tender, stirring occasionally.
  3. Remove and discard bay leaves. Season to taste. Sprinkle with the parsley.
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NutritionView more

160Calories
Sodium2%DV45mg
Fat4%DV2.5g
Protein8%DV4g
Carbs10%DV31g
Fiber32%DV8g

PER SERVING *

Calories160Calories from Fat20
% DAILY VALUE*
Total Fat2.5g4%
Saturated Fat0g0%
Trans Fat0g
Cholesterol
Sodium45mg2%
Potassium620mg18%
Protein4g8%
Calories from Fat20
% DAILY VALUE*
Total Carbohydrate31g10%
Dietary Fiber8g32%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* 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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