Black-Eyed Peas and Rice
This black-eyed peas and rice recipe with ham, bell peppers, and smoky paprika makes a hearty, flavorsome meal.
Read MoreBeef Bean and Barley Stew
Drescription
Hearty stew combining tender beef, beans, and barley simmered with vegetables and herbs, delivering a nourishing and filling meal.
Ingredients
- 1 pound cubed beef stew meat 1 small onion, chopped
- 1 pinch salt
- 1/4 teaspoon ground black pepper
- 3 cloves garlic, crushed
- 2 (14 ounce) cans beef broth
- 3 1/2 cups water
- 1 cup peeled and diced tomatoes with juice
- 1 potato, cubed
- 2 carrots, chopped
- 1/4 medium head cabbage, shredded
- 1/3 cup quick-cooking barley
- 1 (14.5 ounce) can great northern beans, rinsed and drained
- 1/4 teaspoon dried oregano 1/4 teaspoon dried basil
- 1/4 teaspoon dried rosemary 1/4 teaspoon caraway seeds
Directions
- Coat a large pot or Dutch oven with cooking spray. Place over medium heat and cook beef until brown. Stir in onion and cook until translucent. Drain fat. Stir in salt, pepper and garlic and cook 1 minute. Pour in beef broth, water and tomatoes. Stir in potato, carrots, cabbage, barley and beans. And season with oregano, basil, rosemary and caraway. Bring to a boil, then reduce heat and simmer 20 minutes.
