Moroccan beef and barley
1 Servings
Ingredients
| Quantity | 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 |
Directions
*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.