Moroccan Beef and Barley
  • 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
  1. Spray a Dutch oven with vegetable oil.
  2. Set aside.
  3. Cut meat into bite-size pieces.
  4. Place Dutch oven over medium-high heat.
  5. Add meat to hot Dutch oven and brown about 5 minutes, stirring frequently.
  6. Drain fat.
  7. Stir in remaining ingredients except frozen vegetables.
  8. Bring to a boil over high heat.
  9. Reduce heat, cover, and simmer 1 hour. Stir in frozen vegetables.
  10. Cover and simmer 30 minutes more or until meat, barley, and vegetables are tender and liquid is absorbed.
  11. Stir before serving.
*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.