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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - December 24, 2007

Beef-Barley Stew

Serves: 6

  Download this recipe.

1 pound extra-lean ground beef
1 medium onion, chopped (1/2 cups)
2 cups beef broth
2/3 cup uncooked barley
2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2-ounce) can whole tomatoes, undrained
1 (10-ounce) bag frozen mixed vegetables

1. Heat oven to 350. Spray 10-inch nonstick skillet with cooking spray; heat over medium heat. Cook beef and onion in skillet about 10 minutes, stirring occasionally, until beef is brown; drain.

2. Mix beef mixture and remaining ingredients except frozen vegetables in ungreased 3-quart casserole, breaking up tomatoes.

3. Cover and bake 30 minutes. Stir in frozen vegetables. Cover and bake 30 to 40 minutes longer or until barley is tender.

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