Ingredients:
6 strips bacon, diced
3 lbs beef chuck, diced
3 onions, diced
3 garlic cloves, diced
6 celery stalks, diced
3 carrots, diced
1 can Guinness
1 carton beef bone broth
1 1/4 cups barley
3 bay leaves
2 Tbsp fresh thyme
Salt and pepper
Directions:
Heat a large skillet over medium high heat. Add bacon and cook until crispy. Move bacon to a large pot and pour bacon grease into a mug
Add a little bit of bacon grease back into the skillet. Working in small batches, brown the beef and move to the pot, seasoning with salt and pepper
Add a little bit more bacon grease to the skillet. Add onion and saute until starting to turn translucent. Add garlic and cook for another minute. Season with salt and pepper and move to the pot
Add carrots, celery, Guinness, bone broth, barley, bay leaves, and thyme. Bring to a simmer and cook for 30 minutes or until barley done. Taste and add seasoning as needed
Remove bay leaves and divide into 12 even portions. Refrigerate up to 7 days or freeze up to 3 months
Macros:
Protein- 32g
Fat- 11g
Carbs- 20g
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