Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
733
Calories
38g
Protein
16g
Fat
110g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Barley | 1 cup cooked (157g) | 193 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ¾ lb stew meat, cubed
- 1 cup celery, sliced
- ½ cup turnip, peeled and cubed, or 2 potatoes, peeled and cubed
- 1 – 2 medium onions, chopped
- 2 – 3 medium carrots, peeled and sliced
- ⅓ cup barley
- ½ tsp oregano
- ¼ cup soy sauce
- salt and pepper to taste
- =
Directions
1
Cut up vegetables; set aside.
2
Cut stew beef into cubes.
3
Braise until very brown in kettle or deep saucepan.
4
Add vegetables.
5
Add enough water to cover all, plus one cup.
6
Bring to boil.
7
Add spices, barley, and soy sauce.
8
Simmer covered one to two hours.
9
To serve, bring to slow boil and add dumplings.
Recipe sourced from
fandom