Beef-barley stew

 

Beef-barley stew

Servings: 6

Preparation time: 1 hr and 30 min

 

Ingredients

1 lb extra-lean (at least 90%) ground beef

1 medium onion, chopped (1/2 cup)

2 cups beef broth

2/3 cup uncooked pearl barley

2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves

1/4 teaspoon salt

1/4 teaspoon pepper

1 can (14.5 oz) whole peeled tomatoes, undrained

1 can (8 oz) sliced water chestnuts, undrained

2 cups frozen mixed vegetables (from 12-oz bag)

Directions

 

1. Heat oven to 350 F. Heat 10-inch nonstick skillet over medium heat; add beef and onion. Cook 7 to 8 minutes, stirring occasionally, until beef is brown; drain.

2. In ungreased 3-quart casserole, mix beef mixture and all remaining ingredients except frozen vegetables, breaking up tomatoes.

3. Cover; bake 30 minutes. Stir in frozen vegetables. Cover; bake 30 to 40 minutes longer or until barley is tender.

 

 

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