Beef-Barley Stew


1 pound extra-lean ground beef 1/2 cup chopped onion (about 1 medium) 2 cups beef broth 2/3 cup uncooked barley 2 teaspoons chopped fresh oregano OR 1/2 teaspoon dried oregano leaves 1/4 teaspoon salt 1/4 teaspoon pepper 1 (16 ounce) can whole tomatoes -- undrained 1 (8 ounce) can sliced water chestnuts -- undrained 1 (10 ounce) package frozen mixed vegetables


Heat oven to 350. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done.


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