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Ingredients: Makes 10 servings
3/4 cup pearl barley (dry)2 tablespoons canola oil6 ounces top round beef, diced small3 ounces yellow onion, diced small1 ½ ounces diced celery¼ cup carrots, diced small½ leek, diced1 clove garlic, chopped8 cups cold water2 ounces low sodium beef base1 ½ teaspoons salt1 ½ teaspoons ground black pepper1 bay leaf 2 tablespoons fresh chopped parsley
Bring a small saucepan, bring 2 cups of water to a boil. Add barley, reduce heat to a simmer, cover, and cook until tender and most of the liquid has been absorbed, about 40-50 minutes. Pour out any excess water. Set aside.
In a large stockpot, heat canola oil over medium-high heat. Add beef and sear until browned on all sides, 2-3 minutes. Remove beef and set aside. To the same pot, add onions, celery, carrots, leeks, and garlic. Saute until tender, about 5-7 minutes.
Add the water, beef base, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer 30 minutes. Add the beef, barley, and parsley to the pot and simmer an additional 10 minutes. Remove bay leaf before serving.
Serving Size:One serving: 1 cup
Nutritional Information:Nutrition Info (per serving): 120 calories, 5 g fat, 1 g saturated fat, 10 mg cholesterol, 465 mg sodium, 14 g carbs, 2 g fiber, 1 g sugar, 5.5 g protein
Recipe Source:Recipe provided by FLIK Hospitality Group
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