Preparation time
20 minutes
Ready in
1 hr 5 min
Cooking Time:
Makes
6 servings
Ingredients
- 1 tbsp (15 mL) vegetable oil
- 250 g Ontario Beef Sirloin Steak, cut into cubes
- 1/2 tsp (2 mL) pepper
- 1/4 tsp (1 mL) salt
- 3 cloves garlic, minced
- 3 fresh Ontario Thyme Sprigs (or 1/2 tsp/2 mL dried thyme)
- 1-1/2 cups (375 mL) diced Ontario Onions
- 1 cup (250 mL) diced celery (or 1 cup/250 mL Ontario Celeriac/Celery Root)
- 1 cup (250 mL) diced Ontario Carrots
- 4 cups (1 L) sodium-reduced beef broth
- 2 cups (500 mL) water
- 1/2 cup (125 mL) pearl barley
- 2 cups (500 mL) lightly packed, thinly chopped Ontario Cabbage
- 1-1/2 cups (375 mL) diced Ontario Parsnips
- Fresh Ontario Thyme Leaves
Instructions
In large pot, heat oil over medium-high heat. Pat beef dry with paper towel; sprinkle with pepper and salt. Add to pot; cook, stirring occasionally, until browned, 3 to 5 minutes.
Add garlic, thyme, onions, celery and carrots; cook, stirring occasionally until carrots are lightly softened, about 5 minutes. Add broth, water and barley; bring to boil. Reduce heat; simmer, covered for 15 minutes.
Stir in cabbage and parsnips. Simmer, covered, until barley is tender, about 15 minutes. Discard thyme sprigs. Garnish with fresh thyme leaves.
Nutritional Information
1 Serving
- Protein: 12 grams
- Fat: 5 grams
- Carbohydrate: 27 grams
- Calories: 194
- Fibre: 5 grams
- Sodium: 670 mg