Beef Broth With Pearl Barley
How To Make Beef Broth with Pearl Barley Recipe
Serves: 2
Nutritional Information
| Nutrition | ||
|---|---|---|
| Typical values as prepared | Per 100g | Per Portion |
| Energy kJ | 243 | 1,266 |
| Energy kcal | 58 | 303 |
| Fat | 2.3g | 12g |
| - of which saturates | 0.6g | 3.2g |
| - monosaturates | 1.5g | 7.6g |
| - polyunsaturates | 0.2g | 1.1g |
| Carbohydrates | 2.6g | 13.6g |
| - of which sugars | 1g | 5.4g |
| Fibre | 0.3g | 1.7g |
| Protein | 5.8g | 3g |
| Salt | 0.4g | 2.2g |
Allergens
Fish
Cereals Containing Gluten
Crustaceans
Celery
Sulphites / Sulphur Dioxide
Ingredients
- 500ml Water
- 250g Lean rump steak
- 75g Raw Carrots
- 68g Celery
- 50g Pearl Barley
- 50g Raw Onions
- 15ml Olive Oil
- 12.5g Chicken Stock
- 10ml Balsamic Vinegar
- 10ml Worcester Sauce
- 0.5g Salt
- 0.5g Black Pepper
Cooking Instructions
1. warm the oil in a pan and gently brown the meat all over , add th balsamic vinegar and worcester sauce turn up the heat and stir vigorously until mpst of the liquid has gone. #add the vegetables, put lid on cook over a low heat until vegetables are tender, about 20 mins , add the stock and bring to the boil, add the pearl barley and simmer till tender about 25 mins