Recipe: Beef-Barley Vegetable Stew (using beef stew meat, red wine and mushrooms)

BEEF-BARLEY VEGETABLE STEW

1 tablespoon vegetable oil
1 pound beef stew meat, cut into 1-inch pieces
1 cup dry red wine (or water)
1 teaspoon chopped fresh (or 1/4 teaspoon dried rosemary leaves, crushed)
1/4 teaspoon ground black pepper
1 clove garlic, finely chopped
1 (10 1/2 ounce) can condensed beef broth
1 (14 1/2 ounce) can whole tomatoes, undrained
1/2 cup uncooked barley
1 cup broccoli flowerets
2 medium carrots, sliced (1 cup)
1 medium onion, cut into wedges
4 ounces medium mushrooms, cut in half (1 1/4 cups)

Heat oil in Dutch oven over medium heat. Cook beef in oil, stirring occasionally, until brown.

Stir in wine, rosemary, pepper, garlic, broth and tomatoes, breaking up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 hour.

Stir in barley. Cover and simmer about 30 minutes or until beef is almost tender.

Stir in remaining ingredients. Cover and simmer about 20 minutes or until vegetables are tender.

Makes 4 servings
From: Recipelink.com
Source: Recipe booklet: Soup, Chili, and Bread, Betty Crocker Creative Recipes, January 1996 #112