Beef in a pot served with veggie rice

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 365.4
  • Total Fat: 16.7 g
  • Cholesterol: 57.6 mg
  • Sodium: 127.5 mg
  • Total Carbs: 32.9 g
  • Dietary Fiber: 3.5 g
  • Protein: 20.3 g

View full nutritional breakdown of Beef in a pot served with veggie rice calories by ingredient
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Had a big slab o' beef, not too much in the way of imagination... Had a big slab o' beef, not too much in the way of imagination...
Number of Servings: 8


    * Beef, tenderloin, 1.5 lb
    * Lea & Perrins, Worcestershire Sauce, 6 tsp
    * Garlic, 6 tsp
    * Water, tap, 1 cup (8 fl oz)
    * Barley, pearled, raw, .5 cup
    * Canned Tomatoes, 1 can
    * Water, tap, 6 cup (8 fl oz)
    * White Rice, long grain, 3 cup
    * Green Peppers (bell peppers), 1 cup, strips
    * Peppers, sweet, red, raw, sliced, 1 cup
    * Scallions, raw, 4 medium (4-1/8" long)
    * Onions, raw, 1 large
    * Olive Oil, 1 1tsp


Place beef in a non-stick sprayed crock pot, cut a small trough in the top of the meat. Season with a dash or so of onion powder, black pepper and oregano flakes. Add your Worcestershire sauce, then half your total garlic amount (minced - push the majority of it into the trough you cut into the top of the beef), followed by the barley, water, tomatoes and finally your onion (which you cut in half and will now stick each half down into the mix, one on each side of the beef).

Leave this on Low for several hours. About the time you're ready to eat (I'd say about half an hour prior to estimated eat time would be good) start cooking your rice, cut up your peppers and scallions. In a wok-like pan, saute the other portion of your garlic (minced) and the scallions. Take your peppers and stir fry them until somewhat soft. When the rice is done, mix in the veggies.

When serving the beef with the dinner, you can go ahead and slice it (hopefully it will simply fall apart and that'd be swell) and serve next to/over the rice 'n' veggies you have. I personally have "Onion Issues" so that I generally tend to use them sparingly and mostly just for taste, so I will remove the two halves from the pot prior to serving - but by all means, go ahead and eat 'em!

Serving Size: 8

Number of Servings: 8

Recipe submitted by SparkPeople user TIMANTEC.

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