Beef Barley Vegetable Stew

  • 1 Tbsp vegetable oil
  • 1 lbs beef stew meat, cut into 1-inch pieces
  • 1 cup dry red wine or water
  • 1 tsp fresh chopped rosemary leaves or
  • 1/4 tsp dried rosemary leaves, crushed
  • 1/4 tsp pepper
  • 1 clove garlic, finely chopped
  • 1 can condensed beef broth
  • 1 can whole tomatoes, undrained
  • 1/2 cup uncooked barley
  • 1 cup broccoli floweretsp
  • 2 med. carrots, sliced
  • 1 med. onion, cut into wedges
  • 4 oz. med mushrooms, cut in half image placeholder

Heat oil in dutch onion over medium heaTbsp Cook beef in oil, stirring occasionally, until brown. Stir in wine, rosemary, pepper, garlic, broth and tomatoes, breaking up tomatoes. Heat to boiling; reduce heat.

Cover and simmer 1 hour. Stir in barley, cover and simmer about 30 minutes or until beef is tender. Stir in remaining ingredients. Cover and simmer about 20 - 30 minutes or until veggies are tender.

Servings: 4
Submitted by: Recipe Group Member