*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a recipe with potential. For my batch I used chunks of beef rather than ground beef; I added a celery stalk cut in small pieces; some rosemary, marjoram and thyme; about 1/4 cup of cooking wine and a bay leave. It turned out to be a very fragrant dish and quite tasty!
Tried this recipe this evening, was good. One other poster mentioned it was a bit bland and I have to agree. Going to try it again tho, and add some tomato chunks, turnip, and bump up the amount of soy sauce and molasses.
Good basic recipe. Definitely one you want to change up! I used 1 full cup of barley 1 (14 oz) can of chicken stock and seasoned my meat while cooking it. I also added some chopped cherry tomatoes. Next time I will add a lot more veggies! Chard or kale would be great and I would definitely up the carrots to at least 2 c. (maybe even a full pound) to make it a more complete one pot meal. Serves more than just 4. I also suggest cooking everything in a dutch oven on the stove top so you can just slide it into the oven without dirtying another dish.
Based on other users suggestions I added 1 cup more of carrots upped the soy sauce and molasses to 3 T each and used beef broth instead of water. At first I thought it was too sweet but then it grew on me. This recipe has great potential it just needs a little tweaking. Upping the carrots was a good call. Next time I'd go back to 2 T molasses and maybe use worcestire instead of soy sauce
I made several changes to this recipe after reading through previous reviews. First I used 1 cup of barley. I used one very large clove of garlic (the equivalent of 1 or 2 smaller cloves) and sautéed it with the onions for a couple minutes in about 1 Tbsp butter before browning the ground beef. I used 2 cups of sliced carrots and chopped up 2 stalks of celery as well. I used pure maple syrup in place of the molasses (because it's what I had on hand) and then used Campbell's beef consommé in place of the water. It was absolutely delicious and I have already added it to my recipe binder!!
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