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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 - March 27, 2009

Beef-Barley Stew

Serves: 6


           Download this recipe.

1 pound extra-lean ground beef
1/2 cup chopped onions (about 1 medium)
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 (8-ounce) can sliced water chestnuts, undrained
1 (10-ounce) bag frozen mixed vegetables


Heat oven to 350. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done.


From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.


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