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Braised Beef with Root Vegetables and Barley
Braised Beef with Root Vegetables and Barley

Braised Beef with Root Vegetables and Barley
A hearty and nutritious dinner featuring tender braised beef with seasonal root vegetables and barley.
Braised Beef with Root Vegetables and Barley

To provide a balanced meal with sufficient protein, carbohydrates, and vegetables to support recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 500
    g
     beef chuck
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     barley
  • 500
    ml
     beef stock
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 120 minutes
Braised Beef with Root Vegetables and Barley
Instructions:
  1. Heat olive oil in a large pot over medium-high heat.
  2. Season beef with salt and pepper, then brown on all sides. Remove from pot.
  3. Add chopped onion and garlic to the pot, sauté until translucent.
  4. Add carrots and parsnips, cook for another 5 minutes.
  5. Return beef to the pot, add barley, thyme, bay leaf, and beef stock.
  6. Bring to a boil, then reduce heat to low and cover. Simmer for about 1.5 hours until beef is tender.
  7. Adjust seasoning with salt and pepper before serving.
Nutrition Per Serving 1450 g Per 100g
Energy 913 kcal 63 kcal
Protein 70 g 4.8 g
Fibre 15 g 1.0 g
Salt 2 g 0.1 g
Sugar 10 g 0.7 g
Carbohydrates 80 g 5.5 g
Fat 40 g 2.8 g
  • 500
    g
     beef chuck
  • 150
    g
     carrot
  • 150
    g
     parsnip
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 100
    g
     barley
  • 500
    ml
     beef stock
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    item
     bay leaf
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a large pot over medium-high heat.

Season beef with salt and pepper, then brown on all sides. Remove from pot.

Add chopped onion and garlic to the pot, sauté until translucent.

Add carrots and parsnips, cook for another 5 minutes.

Return beef to the pot, add barley, thyme, bay leaf, and beef stock.

Bring to a boil, then reduce heat to low and cover. Simmer for about 1.5 hours until beef is tender.

Adjust seasoning with salt and pepper before serving.

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