Directions:
- Boil in enough water to adequately cover for 3 hours: beef, burgandy, onion, salt, bayleaf, and pepper corns.
- Next remove bones and break up meat into chunks.
- Add the potatoes, carrots, celery, garlic, and barley.
- Simmer unti done.
- Thicken with 1 to 2 table soons flour stirred into 1/2 cup water then stirred into the stew.
- Simmer 10 minutes longer.
- Sprinkle on parsley to taste after stew is done cooking.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 79.62 Kcal (333 kJ) | ||
| Calories from fat | 3.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.44g | 1% | |
|---|---|---|---|
| Sodium | 110.82mg | 5% | |
| Potassium | 304.93mg | 6% | |
| Total Carbs | 16.67g | 6% | |
| Sugars | 4.9g | 20% | |
| Dietary Fiber | 3.13g | 13% | |
| Protein | 2.75g | 6% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.9mg | 29% | |
| Iron | 0.5mg | 3% | |
| Calcium | 31mg | 3% | |
| Amount Per 100 g | |||
| Calories | 60.98 Kcal (255 kJ) | ||
| Calories from fat | 3.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 1% | |
|---|---|---|---|
| Sodium | 84.88mg | 5% | |
| Potassium | 233.55mg | 6% | |
| Total Carbs | 12.77g | 6% | |
| Sugars | 3.76g | 20% | |
| Dietary Fiber | 2.4g | 13% | |
| Protein | 2.11g | 6% | |
| Vitamin C | 3.5mg | 8% | |
| Vitamin A | 0.7mg | 29% | |
| Iron | 0.4mg | 3% | |
| Calcium | 23.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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