Free Recipe Moroccan Beef and Barley
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Moroccan Beef and Barley Recipe
Vegetable oil spray
12 oz Lean boneless beef round
-steak, all visible fat
-removed
2 cn (14-ounce) diced tomatoes
1-1/2 c Water
1 sm Onion, sliced and separated
-into rings
1/2 c Pearl barley
1 ts Sugar
1 ts Ground cumin
1 ts Ground ginger
1 ts Minced garlic
1/2 ts Ground turmeric
1/2 ts Paprika
1/2 ts Ground cinnamon
1/4 ts Salt
1 pk (10-ounce) frozen
-no-salt-added mixed
-vegetables
Moroccan Beef and Barley Preparation
*Crockery cooker method follows. 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. *Crockery Cooker 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. Posted to TNT – Prodigy”s Recipe Exchange Newsletter by jane.ghorbani@juno.com (Jane Ghorbani) on Mar 03, 1997.
Cooking Temperature:
Recipe Serves: 1
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