Beef & Barley One Pot Meal

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Steven King 0

"A hearty and healthy one pot meal (OK - 2 pots) that has enough color to make it appealing even to the kids. It is not spicy from the chilies and peppers. It has a creamy texture from the starch released from the barley during baking. Good any time of year, but especially on a cold winter night."

Ingredients

2 h 6 servings
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Directions

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  1. Preheat oven to 350
  2. ((Beef prep tip:)) Buy 2 steaks that were 1/4" thinly sliced by the butcher, then trim off all fat, and slice and dice the steaks into 1/4" cubes
  3. To a very large skillet, sauce pan, or wok over high heat, add 1 Tbsp of the olive oil, onions and garlic. Spray liberally with cooking spray, and saute for 3-4 minutes. Add uncooked barley and pine nuts, and continue to saute another 3-4 minutes until barley and nuts begin to brown. Remove from heat and reserve in large heat safe bowl.
  4. Return pan to heat and add 1 Tbsp olive oil and peppers. Spray liberally with cooking spray, and saute for 3-4 minutes, until peppers start to sweat and soften. Remove from heat and add to bowl with onion and barley mixture.
  5. Return pan to heat and add 1/2 Tbsp olive oil and mushrooms. Saute for 1-2 minutes, until mushrooms shrink and start to darken. Return the reserved mixture to the pan, and mix thoroughly, then remove from heat and reserve in bowl again.
  6. Return pan to heat and add 1/2 Tbsp olive oil, steak, seasoning salt, garlic powder and onion powder. Spray steak liberally with cooking spray and saute until brown and juices have well rendered (about 4-5 minutes). Add can of diced tomatoes with chilies, and stir until mixture starts to boil. Stir in reserved mixture from bowl and 1 can of beef broth, and continue to stir until mixture starts boiling again. Add another can of beef broth and bring back to boil, stirring occasionally. Continue adding remaining cans of broth in this method.
  7. Once dish has returned to a boil, pour contents into large baking dish. Place in preheated oven, and bake for about 1 hour, stirring half way through. The dish is done when the barley is soft and has absorbed nearly all of the liquid. Do not cook until 100% of the liquid is gone or you could burn the dish.
  8. ((NOTES:)) For reserving the veggies after they are sauted, and to bake the dish, I use the crock out of my large oval crock pot. Also, a great variation to this dish is to switch the beef and beef broth for boneless skinless chicken breast and chicken broth... very yummy too!!! A friend said you can make this a veggie lovers dish by using firm tofu that you press to get more moisture out, then cube and sauted like the meat, and also use vegetable broth. Have not tried that version - though it does sound great too.
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