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Beef Barley Stew

main dishes, soups & stews, beef

1 pound extra-lean ground beef
1/2 cup chopped onion (about 1
1 medium )
2 cups beef broth
2/3 cup uncooked barley
2 teaspoons chopped fresh or
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1 can whole tomatoes; (16 ounces)
1 can sliced water; (8 ounces)
chestnuts; undrained
1 package frozen; (10 ounces)
mixed vegetables

Heat oven to 350 degrees. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook ground beef and onion in skillet over medium heat, stirring occasionally, until beef is brown; drain. Mix beef mixture and remaining ingredients except frozen mixed vegetables in 3-quart casserole; break up tomatoes. Cover and bake 30 minutes. Stir in mixed vegetables. Cover and bake 30 to 40 minutes longer or until barley is done. 6 SERVINGS (ABOUT 1-1/3 CUPS EACH).

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NOTES : easy

Contributor: Betty Crocker's Low-Fat

Yield: 6 servings

Preparation Time: 0:00

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