Moroccan Beef and Barley


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Serves | Prep Time | Cook Time

Why I Love This Recipe

*Crockpot Method

Cut meat into bite-size pieces. (Do not brown.) Place meat and all remaining ingredients except frozen vegetables in a 3-1/2 or 4 quart electric crockery cooker. Cover and cook on high heat setting for 4 to 5 hours or on low heat setting for 8 to 10 hours or until meat is fully cooked and tender. Stir in frozen vegetables and cook 30 minutes more or until vegetables are tender.


Ingredients You'll Need

Vegetable oil spray
12 oz Lean boneless beef round steak, all visible fat removed
2 can (14-ounce) diced tomatoes
1 1/2 cup Water
1 sm Onion, sliced and separated into rings
1/2 cup Pearl barley
1 tsp Sugar
1 tsp Ground cumin
1 tsp Ground ginger
1 tsp Minced garlic
1/2 tsp Ground turmeric
1/2 tsp Paprika
1/2 tsp Ground cinnamon
1/4 tsp Salt
10-ounce frozen no-salt-added mixed vegetables


Directions

Spray a Dutch oven with vegetable oil.


Set aside.


Cut meat into bite-size pieces.


Place Dutch oven over medium-high 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 a boil over high heat.


Reduce heat, cover, and simmer 1 hour. Stir in frozen vegetables.


Cover and simmer 30 minutes more or until meat, barley, and vegetables are tender and liquid is absorbed.


Stir before serving.


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