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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