Recipe: Beef-Vegetable Stew with Barley

BEEF-VEGETABLE STEW WITH BARLEY

1 pound lean beef for stew, cut into 1-inch pieces
1 tablespoon vegetable oil
1 cup dry red wine
1/4 teaspoon pepper
1 teaspoon chopped fresh (or 1/4 teaspoon dried rosemary leaves, crushed)
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 carrots sliced
1 medium onion, cut into wedges
4 ounces medium mushrooms, cut in half

Cook beef in oil in Dutch oven, stirring frequently, until brown.

Stir in wine, pepper, rosemary, garlic, broth and tomatoes; break 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 6 servings
From: Recipelink.com
Source: Recipe booklet: Great Tasting Beef in a Snap, Betty Crocker Creative Recipes, 1991