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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 1 lb stewing beef, cut into bite-size pcs
- 2 med carrot, grated
- 1 x red bell pepper, minced
- 1 med onion, minced
- 10 x cloves roasted garlic, minced
- 1/2 c. red wine
- 1 x 28 ounce can tomato, stewed
- 6 c. beef stock
- 1/2 c. barley
- 1/2 c. minced fresh basil
- 1 Tbsp. minced fresh thyme
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. horseradish
- 1/2 tsp sea salt
- 1/2 tsp black pepper
Direcciones
- Preparation time is 20 min.
- In a large soup pot, heat the oil. Add in the beef, carrots, red pepper and onion; saute/fry for 4 min or possibly till beef is browned.
- Add in the roasted garlic and wine; saute/fry till the liquid has evaporated, 2 to 3 min.
- Add in the tomatoes and their juice, stock, barley, basil, thyme, Worcestershire sauce, horseradish, salt and black pepper.
- Bring to a boil; reduce heat and simmer another 10 to 12 min or possibly till the barley is tender. Serve immediately.
- Tip: If you do not have a terracotta garlic roaster, seal unpeeled garlic cloves in aluminum foil and bake at 350 degrees Fahrenheit for 20 min. When they're done, the skins will come off easily.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 555g | |
| Recipe makes 6 servings | |
| Calories 352 | |
| Calories from Fat 154 | 44% |
| Total Fat 17.22g | 22% |
| Saturated Fat 5.64g | 23% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 1397mg | 58% |
| Potassium 875mg | 25% |
| Total Carbs 28.58g | 8% |
| Dietary Fiber 5.7g | 19% |
| Sugars 8.24g | 5% |
| Protein 18.85g | 30% |
