Friday, January 20, 2012

Beef Barley Stew


Ingredients

  • 2 pounds beef stew meat, cut into 1-inch pieces
  • 2 medium onions, chopped
  • 2 tablespoons olive oil
  • 10 cups water
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) diced tomatoes
  • 8 medium carrots, cut into 1/2-inch pieces
  • 1 celery rib, thinly sliced
  • 4 teaspoons salt
  • 2 teaspoon dried oregano
  • 2 teaspoon paprika
  • 1 teaspoon pepper
  • 3 teaspoons cumin
  • 2 cups fresh or frozen green beans (or green peas), thawed
  • 2 cups fresh or frozen corn, thawed
  • 2 cups medium pearl barley

Directions

  • In a large pot, brown beef and onion in oil until meat is no longer pink; drain. Add water, tomato sauce, diced tomatoes, carrots, celery, salt, oregano, paprika, cumin and pepper.
  • Cover and cook on low heat for 2 hours. Add the green beans (or peas), corn and barley; cover and cook on low heat 1 hour longer or until barley, beef and vegetables are tender. Yield: 8-10 servings.
 * Adapted from http://www.tasteofhome.com/Recipes/Beef-Barley-Stew-2

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