Autumn Beef Barley Dinner Recipe
Ingredients
| Salad oil | 3 Tablespoon | |
| 2 pounds beef for stew, cut into 1-inch chunks | ||
| Onions | 2 Large, diced | |
| Water | 6 Cup (16 tbs) | |
| Barley | 1/2 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Oregano leaves | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 10- to 12-ounce containers Brussels sprouts | ||
| 2 medium-sized tomatoes, each cut into 8 wedges | ||
Directions
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.
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.
Chef
