Beef-Barley Bake

Name: Beef-Barley Bake
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

14 ingredients

21 steps

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

Directions

1

1.
2

Preheat oven to 350 degrees.
3

2.
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Sprinkle beef chunks with salt, pepper and Prime Rib Rub or other seasonings.
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3.
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Heat oil in a Dutch oven over medium-high heat.
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Saute beef chunks, a few pieces at a time, until browned on all sides.
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Remove beef from Dutch oven.
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4.
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Add onions, carrots and celery to the pot.
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Cook until onions are tender.
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5.
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Add chicken broth, beef broth and wine, and deglaze the pan, scraping up the yummy brown bits in the bottom of the pan.
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6.
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Add beef back to the pot and stir in barley and tomatoes.
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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.
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Remove the pot from the oven and stir in Brussels sprouts.
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Bake for 30-40 more minutes, or until meat and sprouts are fork-tender.
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8.
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Serve with crusty bread and salad.