Beef Barley Skillet
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 Pounds beef stew meat | Trim all visible fat. Cut into ½ inch pieces. |
| 1 teaspoon salt | |
| 1/4 teaspoon black pepper. | |
| 1 tablespoon oil | |
| 2 cups low sodium beef broth | |
| 1 8-ounce fresh mushrooms | Wash, trim and slice |
| 2 cups medium pearl barley | |
| 1 onion, chopped | Wash, peel and dice. |
| 1 16-ounce can stewed tomatoes | Undrained |
| 2 cups water |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Season beef with salt and pepper. | |
| 2 | Brown stewing beef in oil. | |
| 3 | Pour off excess fat and add beef broth. Cover and simmer for 30 minutes. | |
| 4 | Add mushrooms, barley, onion, tomatoes, and water. | |
| 5 | Cover and bring to boil. | |
| 6 | Reduce heat and simmer for 45 minutes or until barley is tender and liquid is absorbed | Temperature check. Minimum Temperature 165°F for 15 seconds. |
Posted in Beef Dinner Recipes
