Recipe - Moroccan Beef And Barley

Vegetable oil spray
12 ounce Lean boneless beef round
steak, all visible fat
removed
2 cn (14ounce) minced tomatoes
1 One half cup Water
1 small Onion, cut or sliced up and separated
into rings
One half cup Pearl barley
1 teaspoon Sugar
1 teaspoon Ground cumin
1 teaspoon Ground ginger
1 teaspoon Minced garlic
One half teaspoon Ground turmeric
One half teaspoon Paprika
One half teaspoon Ground cinnamon
One fourth teaspoon Salt
1 pack (10ounce) frozen
nosaltadded mixed
vegetables

*Crockery cooker method follows.

Spray a Dutch oven with vegetable oil. Set aside. Cut meat into bitesize
pieces. Place Dutch oven over mediumhigh heat. Add meat to hot Dutch oven
and brown about 5 minutes, stirring frequently. Drain fat.

Stir in remaining ingredients except frozen vegetables. Bring to a boil
over high heat. Reduce heat, cover, and simmer 1 hour. Stir in frozen
vegetables. Cover and simmer 30 minutes more or until meat, barley, and
vegetables are tender and liquid is absorbed. Stir before serving.

*Crockery Cooker Method

Cut meat into bitesize pieces. (Do not brown.) Place meat and all
remaining ingredients except frozen vegetables in a 3One half or 4 quart
electric crockery cooker. Cover and cook on high heat setting for 4 to 5
hours or on low heat setting for 8 to 10 hours or until meat is fully
cooked and tender. Stir in frozen vegetables and cook 30 minutes more or
until vegetables are tender.
Posted to TNT Prodigy's Recipe Exchange Newsletter by
jane.ghorbani@juno.com (Jane Ghorbani) on Mar 03, 1997.