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Beef-Barley Stew

Serves: 6

6 SERVINGS PREP: 12 MIN BAKE: 1 HR 10 MIN

    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

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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.

1 SERVING: Calories 275 (Calories from Fat 80); Fat 9g (Saturated 3g); Cholesterol 45mg; Sodium 600mg; Carbohydrate 29g (Dietary Fiber 7g); Protein 24g * % Daily Value: Vitamin A 32%; Vitamin C 24%; Calcium 6%; Iron 18% * Exchanges: 2 Starch, 2 Lean Meat * Carbohydrate Choices: 2

Together Time
Pick a summer day for the family to spend at a pick-your-own strawberry or blueberry garden. Or pick a fall day for a trip to an apple orchard or a pumpkin farm. Some of the farms have animals to pet and crafts to shop for as well as lots of fresh air!

From "Betty Crocker easy family dinners: Simple Recipes and Fun Ideas to Turn Mealtime into Quality Time.-1st Edition" Text Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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