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Ingredientes
- 1/2 lb beef stew meat 1/2-inch cubes
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 Tbsp. all-purpose flour
- 1 Tbsp. extra virgin olive oil
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. water
- 1 c. diced carrot
- 1 c. shallots minced
- 1 x clove garlic chopped
- 8 ounce mushrooms quartered
- 1 c. no-salt-added beef broth
- 1 tsp dry rosemary crushed
- 14 1/2 ounce canned diced tomatoes= with liquid
- 1 x bay leaf
- 2 1/2 c. water
- 1 c. uncooked pearl barley
- 14 ounce artichoke hearts liquid removed quartered
Direcciones
- Sprinkle beef with salt and pepper; dredge in flour. Heat oil in a large Dutch oven over medium high heat. Add in beef; cook 4 min, browning meat on all sides. Remove from pot.
- Reduce heat under pot to medium; stir in Worcestershire sauce and 2 Tbsp. water. Cook 1 minute, scraping pot to loosen browned bits. Add in carrot, shallots, garlic, and mushrooms; saute/fry 3 min.
- Return beef to pot; stir in broth, rosemary, tomatoes, and bay leaf. Bring to a boil, then cover, reduce heat, and simmer 30 min or possibly till beef is tender. Throw away bay leaf.
- Add in 2 1/2 c. water, barley, and artichokes. Bring to a boil, then cover, reduce heat, and simmer 30 min or possibly till barley is tender.
- Serves 6.
- Notes: Serves 4.
- Time: 20 minutes Prep; 1 hr 30 mins cook.*Recipe
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 401g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 47 | 19% |
| Total Fat 5.3g | 7% |
| Saturated Fat 1.44g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 677mg | 28% |
| Potassium 695mg | 20% |
| Total Carbs 45.28g | 12% |
| Dietary Fiber 9.8g | 33% |
| Sugars 4.61g | 3% |
| Protein 9.13g | 15% |
