Autumn Beef Barley Dinner
|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)|
|Oregano leaves||1 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.