You are here

Autumn Beef Barley Dinner

Western.Chefs's picture
  Salad oil 3 Tablespoon
  Stew beef 2 Pound, cut in to 1 inch chunks
  Onions 2 Large, diced
  Water 6 Cup (96 tbs)
  Barley 1⁄2 Cup (8 tbs)
  Salt 2 Teaspoon
  Oregano leaves 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Brussels sprouts 12 Ounce (1 Container)
  Tomatoes 2 Medium, each cut into 8 wedges

1. In 12-inch skillet over medium-high heat, in hot salad oil, cook beef chunks, a few pieces at a time, until well browned on all sides, removing pieces to 4-quart casserole as they brown. In drippings remaining in skillet, over medium heat, cook onions until tender, stirring occasionally. Add water; over high heat, heat to boiling, stirring to loosen brown bits from bottom of skillet.
2. Pour onion mixture over beef in casserole; stir in barley, salt, oregano, and pepper. Cover casserole and bake in 350°F. oven 1 1/2 hours, stirring occasionally.
3. Stir in Brussels sprouts (if Brussels sprouts are very large, cut each in half). Bake casserole 30 minutes longer. Add tomato wedges; continue baking 10 minutes or until meat and vegetables are fork-tender.

Recipe Summary

Difficulty Level: 

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2305 Calories from Fat 824

% Daily Value*

Total Fat 96 g147.8%

Saturated Fat 22.8 g114%

Trans Fat 0.8 g

Cholesterol 480 mg160%

Sodium 6028.6 mg251.2%

Total Carbohydrates 157 g52.3%

Dietary Fiber 38.3 g153.4%

Sugars 41.1 g

Protein 196 g392.2%

Vitamin A 94.5% Vitamin C 611.7%

Calcium 33.7% Iron 92.7%

*Based on a 2000 Calorie diet

Autumn Beef Barley Dinner Recipe