More Great Recipes: African | Stove

Moroccan Beef and Barley

User Avatar
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.

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Torta Cubana
Torta Cubana
Slutty Brownies
Slutty Brownies