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4 Serves
84 Mins
In a large heavy-bottomed pot, heat the cooking oil over medium-high heat and brown the beef stew meat until deeply seared on all sides.
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IraqiVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
46 µg / 400 µgCalcium
70 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
136 mg / 420 mgPhosphorus
341 mg / 1,250 mgPotassium
518 mg / 4,700 mgSodium
1730 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
28 µg / 55 µgFiber
5 g / 28 gSugar
4 g / 50 gSaturated Fat
5 g / 20 gCholesterol
15 mg / 300 mgCaffeine
0 mgNet Carbs
77 gAlcohol
0 g
Add the onion and garlic to the pot, sautéing until softened and fragrant, then stir in the rice and pearl barley to toast them lightly in the fat.
Pour in the beef broth and bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer until the grains are tender and the liquid is absorbed.
Remove the pot from the heat and let it stand, covered, for 5 minutes to allow the steam to finish cooking the grains perfectly before fluffing with a fork.
41
g70
g67
g
Costa Rican
American