1 HRS 30 MINS
Time to Cook
Step 1Heat oil in stockpot over medium heat until hot. Brown half of beef Arm Chuck Roast Boneless; remove from stockpot. Repeat with remaining beef; remove from stockpot, pour off drippings. Season beef with pepper and salt.
Step 2Add onions, celery, carrots , garlic and thyme to stockpot; cook 5 to 8 minutes or until vegetables are lightly browned, stirring occasionally. Stir in broth and barley. Return beef to stockpot; bring to a boil. Reduce heat; cover tightly and simmer 1 hour or until beef is fork-tender. Stir in balsamic vinegar.
Nutrition information per serving: 415 Calories; 171 Calories from fat; 19g Total Fat (7 g Saturated Fat; 8 g Monounsaturated Fat;) 99 mg Cholesterol; 760 mg Sodium; 29 g Total Carbohydrate; 6 g Dietary Fiber; 31 g Protein; 3.5 mg Iron; 5.9 mg NE Niacin; 0.6 mg Vitamin B6; 1.8 mcg Vitamin B12; 7 mg Zinc; 33.2 mcg Selenium; 116.5 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.
Filed Under:Soups, Stews & Chili