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Beef and Barley Stew

Serves 6


1 lb extra-lean ground beef
1 yellow onion, chopped
2/3 cup uncooked barley
2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can whole tomatoes, undrained, 14 oz.
1 can sliced water chestnuts, undrained, 8 oz.
2 cups beef broth
1 package frozen mixed vegetables, 10 oz.


  1. Heat oven to 350° F. Grease 10-inch non-stick skillet with cooking spray.
  2. Cook beef and onion in skillet over medium heat for 7-8 minutes, stirring occasionally, until beef is browned. Drain liquids from skillet.
  3. Combine beef and onions with barley, oregano, salt, pepper, tomatoes, water chestnuts and beef broth, in a 3-quart casserole dish.
  4. Cover and bake in oven for 30 minutes. Add frozen vegetables and stir together.
  5. Cover and bake for an additional 30 - 40 minutes, until barley is tender.
Season: Winter