Beef-Barley Bake Recipe

Name: Beef-Barley Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Tablespoons Canola Oil; 2 pounds Beef Chuck, Cut Into 1-inch Chunks; 1 whole Large Onion, Diced; 3 whole Carrots, Diced; 2 whole Celery Ribs Diced; 2 cups Chicken Broth, Low-Sodium; 2 cups Beef Broth, Low-sodium; 1/2 cups Red Wine; 1 cup Barley, uncooked; 1 can (14.5 Oz. Can) Diced Tomatoes; 24 ounces, weight Brussels Sprouts, Frozen; 2 Tablespoons Penzey's English Prime Rib Rob, Or Other Meat Seasoning; 2 teaspoons Salt; 1/2 teaspoons Pepper

Servings: persons

3 Tablespoons Canola Oil
2 pounds Beef Chuck, Cut Into 1-inch Chunks
1 whole Large Onion, Diced
3 whole Carrots, Diced
2 whole Celery Ribs Diced
2 cups Chicken Broth, Low-Sodium
2 cups Beef Broth, Low-sodium
1/2 cups Red Wine
1 cup Barley, uncooked
1 can (14.5 Oz. Can) Diced Tomatoes
24 ounces, weight Brussels Sprouts, Frozen
2 Tablespoons Penzey's English Prime Rib Rob, Or Other Meat Seasoning
2 teaspoons Salt
1/2 teaspoons Pepper

1
1.
2
Preheat oven to 350 degrees.
3
2.
4
Sprinkle beef chunks with salt, pepper and Prime Rib Rub or other seasonings.
5
3.
6
Heat oil in a Dutch oven over medium-high heat.
7
Saute beef chunks, a few pieces at a time, until browned on all sides.
8
Remove beef from Dutch oven.
9
4.
10
Add onions, carrots and celery to the pot.
11
Cook until onions are tender.
12
5.
13
Add chicken broth, beef broth and wine, and deglaze the pan, scraping up the yummy brown bits in the bottom of the pan.
14
6.
15
Add beef back to the pot and stir in barley and tomatoes.
16
Cover the pot with a lid and bake for 1 1/2 hours, stirring two or three times as it cooks.
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7.
18
Remove the pot from the oven and stir in Brussels sprouts.
19
Bake for 30-40 more minutes, or until meat and sprouts are fork-tender.
20
8.
21
Serve with crusty bread and salad.

939

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 Tablespoons Canola Oil, 2 pounds Beef Chuck, Cut Into 1-inch Chunks, 1 whole Large Onion, Diced, 3 whole Carrots, Diced, and more.

Yes, Beef-Barley Bake falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef-Barley Bake

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