Barley is a good source of both fill-you-up fast complex carbs (fibre, selenium) and minerals (phosphorus, copper and manganese).
1 tbsp vegetable oil
1 lb (450 g) diced stewing beef
2 large carrots, roughly chopped
6 cups broth of your choice, prepared
1⁄3 cup quick cooking barley
1⁄2 lb (225 g) small potatoes, quartered
Sea Salt, to taste
Black Pepper, to taste
- Heat Multipurpose Pot to medium. Add vegetable oil and brown beef on all sides. Stir in Minced Garlic, Toasted Onion and carrots, cooking until aromatic.
- Add Broth and barley. Bring to a gentle simmer, cover and cook until beef is almost tender, about 1 hour.
- Add potatoes and continue to cook until beef and potatoes are tender, 20–30 more minutes.
- Before serving, sprinkle with Rosemary Garlic Seasoning and season with Salt and Pepper.