Beef Barley Stew
1 pound ground beef
2 cups beef broth
2/3 cup uncooked barley
2 teaspoons chopped fresh or
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can whole tomatoes, undrained — (16 ounces)
1 can sliced water chestnuts — (8 ounces)
1 package frozen mixed vegetables — (10 ounces)
Heat oven to 350ºF. Spray 10-inch nonstick skillet with nonstick cooking spray.
Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain.
Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes.
Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done.
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