Moroccan Beef and Barley - Just Dutch Oven Recipes


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Moroccan Beef and Barley

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


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.