No Reviews
You must be logged in to post a review.
Beef-Barley Stew
x
Print Options
Description
I never thought I liked Brussels sprouts until I met this recipe. If I chop the Brussels sprouts up when I’m spooning this into the bowls, my kids never know they’re eating them. I just tell them the green stuff is “herbs,” which they think are harmless.
Ingredients
- 2 Tablespoons Vegetable Oil
- 1-½ pound Stew Meat, Cut Into 1" Chunks
- 1 whole Large Onion, Diced
- 6 cups Water Or Broth
- ½ cups Barley (see Note For Quick-cooking Barley)
- 1 teaspoon Oregano
- ½ teaspoons Pepper
- 2 teaspoons Salt
- 1 pound Brussels Sprouts, Halved
- 14-½ ounces, weight Diced Tomatoes, Drained (1 Can)
Preparation
Brown the beef in hot oil. Add onions, water, barley, oregano, and pepper. Heat to boiling; lower heat and simmer for 1 to 2 hours or till beef is tender. Add salt and Brussels sprouts. Simmer for 30 minutes more. Add tomatoes and heat through.
Note: If using quick-cooking barley, do not add the barley until you add the tomatoes at the end.
Related Recipes
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
Prep: Cook:
Serves: 4 Level: Easy
No Comments
Leave a Comment!
You must be logged in to post a comment.