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Moroccan Beef and Barley

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Member since 2006

Serves | Prep Time | Cook Time


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

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.

Pairs Well With


*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.

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