Moroccan beef and barley

Yield: 1 Servings

Measure Ingredient
Vegetable oil spray
12 ounces Lean boneless beef round steak, all visible fat removed
2 cans (14-ounce) diced tomatoes
1½ cup Water
1 small Onion, sliced and separated into rings
½ cup Pearl barley
1 teaspoon Sugar
1 teaspoon Ground cumin
1 teaspoon Ground ginger
1 teaspoon Minced garlic
½ teaspoon Ground turmeric
½ teaspoon Paprika
½ teaspoon Ground cinnamon
¼ teaspoon Salt
1 pack (10-ounce) frozen no-salt-added mixed vegetables

*Crockery cooker method follows.

Spray a Dutch oven with vegetable oil. Set aside. Cut meat into bite-size pieces. Place Dutch oven over medium-high heat. Add meat to hot Dutch oven and brown about 5 minutes, stirring frequently. Drain fat.

Stir in remaining ingredients except frozen vegetables. Bring to a boil over high heat. Reduce heat, cover, and simmer 1 hour. Stir in frozen vegetables. Cover and simmer 30 minutes more or until meat, barley, and vegetables are tender and liquid is absorbed. Stir before serving.

*Crockery Cooker Method

Cut meat into bite-size pieces. (Do not brown.) Place meat and all remaining ingredients except frozen vegetables in a 3-½ or 4 quart electric crockery cooker. Cover and cook on high heat setting for 4 to 5 hours or on low heat setting for 8 to 10 hours or until meat is fully cooked and tender. Stir in frozen vegetables and cook 30 minutes more or until vegetables are tender.

Posted to TNT - Prodigy's Recipe Exchange Newsletter by jane.ghorbani@... (Jane Ghorbani) on Mar 03, 1997.

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