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Moroccan Beef and Barley Recipe

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This recipe for Moroccan Beef and Barley is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
12 oz lean boneless beef round steak
28 oz of canned, diced tomatoes
1.5 cups water
1 small onion, sliced and separated into rings
1/2 c pearl barley
1 tsp sugar
1 tsp ground cumin
1 tsp ground ginger
1 or 2 cloves garlic, minced
1/2 tsp ground turmeric
1/2 tsp paprika
1/2 tsp ground cinnamon
1/4 tsp salt
10 oz pkg frozen no-salt-added mixed vegetables

Directions:
Directions:
Spray a Dutch oven with vegetable oil and set aside. Cut
meat into bite-size pieces. Place Dutch oven over mdm-hi
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 boil over high
heat. Reduce heat, cover, and simmer 1 hr. Stir in frozen
veggies. Cover & simmer 30 minutes more or until meat,
barley and vegetables are tender and liquid is absorbed. Stir
before serving.
Alternatively, you can put this in a crockpot: place meat
pieces (don't have to brown) and remaining ingredients
(except veggies) in a 3-4 qt cooker. Cover and cook on low
for 8-10 h or high for 4-5 hours (until meat is fully cooked and
tender). Stir in frozen veggies and cook 30 minutes more or
until tender.

Number Of Servings:
Number Of Servings:
4

 

 

 

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