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Autumn Beef Barley Dinner

Western.Chefs's picture
Ingredients
  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
Directions

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: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday

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