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Moroccan Beef and Barley Recipe

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This recipe for Moroccan Beef and Barley, by , is from Cooking with the Estabrooks: Recipes We Call Home For, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nikki Johnson
Added: Friday, December 21, 2007


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

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:




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