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Beef Vegetable Stew with Barley

Ingredients

  • 1 lb. beef stew meat, cut in 1″ pieces
  • 1 Tbs. vegetable oil
  • 1 cup dry red wine
  • 1/4 tsp. pepper
  • 1/4 tsp. dried rosemary leaves, crushed
  • 1 clove garlic, minced or finely chopped
  • 1 can (10 1/2 oz.) condensed beef broth
  • 1 can (14 1/2 oz.) whole tomatoes, undrained
  • 1/2 cup uncooked barley
  • 1 cup broccoli flowerets
  • 2 carrots, sliced
  • 1 medium onion, cut into wedges
  • 4 oz. medium mushrooms, cut into halves
  1. Cook & stir beef in oil in 4 qt Dutch oven until brown. Stir in wine, pepper, rosemary, garlic, beef broth & tomatoes. Break up tomatoes. Heat to boiling; reduce heat. Cover & simmer 1 hour. Stir in barley. Cover, simmer until beef is almost tender, about 30 minutes longer. Stir in remaining ingredients.
  2. Cover, simmer until vegetables are tender, about 20 minutes

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