Wednesday, August 26, 2009

Beef 'N Barley Casserole

365 Quick, Easy & Inexpensive Dinner Menus
Penny E. Stone
page 240

I had my doubts about this one! I do not like tomatoes that much and I have no love affair with barley either, but John had chosen this one so, I gave it to Judy to make.

Oh My Goodness I had 2 plates!

2 sm/med steaks cubed into small pieces
2 tbsp oil
1 cup barley
2 can diced tomatoes (with juice)
1 tsp Italian seasoning
salt and pepper
1 onion finely chopped
1 cup diced carrot
1 cup chopped celery

optional: 1 cup cheese

In a medium skillet, heat oil and brown meat and onions, stir often.
Drain excess fat and place mixture into an ungreased casserole dish with lid.
Add tomato and seasonings and stir well. Pour celery, carrots and barley over top of mixture. Cover and bake at 350 for 1 hour and 15 minutes.

If adding cheese, remove lid, sprinkle cheese and bake another 15 minutes.

She served it with rice (because we didn't have enough egg noodles!)
I think it would be awesome as well, over plain boiled potatoes, mashed potatoes, noodles and rice.

Do not expect a lot of sauce. This ends up very thick and flavourful.

This will be made again.....Judy(12) is pretty good in the kitchen, but she out-did herself tonight, making homemade bread to go with this.....the whole meal was awesome.

"Bon Appetit"!


  1. Yeah, Judy!!! Sounds like you've created a hit!!

  2. It was delicious. Judy, you are a great cook!

  3. What size of canned tomatoes for those of with an abundance of fresh tomotoes?


  4. I used the large can...Judy says it took 4-5 large tomatoes chopped up (with juice and 1 cup of water)to make one can ***we used one store bought and made one fresh the same size. Hope that helps!