Serving Size About 2 cups
|Amount Per Serving|
|Monounsaturated fat||2 g|
|Saturated fat||1 g|
|Total fat||4 g|
|Dietary fiber||5 g|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g||80g|
|Saturated Fat||Less than||20g||25g|
|Cholesterol||Less than||300mg||300 mg|
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Flavorful and filling, this beef and vegetable stew is just the thing to warm you up when the weather turns cold.
Heat grill or broiler (medium heat). Trim fat and gristle from steak. Grill or broil steak 12 to 14 minutes, turning once. Don't overcook. Remove from heat and let rest while preparing vegetables.
In a large stock pot, saute vegetables in oil over medium-high heat until lightly brown, about 10 minutes. Add barley and cook an additional 5 minutes.
Pat steak dry with paper towels. Cut into half-inch pieces and add to pot. Then add vinegars, stock, herbs and spices.
Bring to a boil and simmer 1 hour, until barley is cooked and stew has thickened considerably.