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Baked Beef and Barley

Baked Beef and Barley
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Yield: 4 servings

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  • 1-1/2 pounds stew beef
  • 3 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 5 cups beef stock
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon dried rosemary
  • 1 cup pearl barley
  • 1 tablespoon finely chopped fresh parsley, for garnish


Preheat the oven to 350°F. Trim all of the fat from the beef and cut into 1/2-inch cubes. Heat the oil in a large skillet and sauté the onion. Add the beef cubes and brown them on all sides. Transfer the onion and beef to a 3-quart ungreased casserole and set aside. Combine the stock, herbs, and barley in the skillet and bring to a boil. Pour the stock mixture over the sautéed onion and beef, cover, and bake for 1 hour. Garnish with parsley and serve in shallow soup bowls with French bread.
Updated Wednesday, April 2nd, 2014

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