Meat Stew With Barley

Nasseh's Note:

This is a simple Libyan stew, full of flavor.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• salt & pepper
• ½ lb boneless beef stew meat or ½ lb lamb , cut into small pieces
• 1 large onion , finely chopped
• 1 tablespoon fresh parsley , finely chopped
• ½ teaspoon cinnamon
• 2 cups water
• 2 teaspoons tomato paste
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ cup pearl barley
• 1 tablespoon fresh lemon juice

Directions:

1. Heat the oil over medium heat in a large pot. Then sprinkle the meat with salt & pepper. Saute both the onion & beef (or lamb) for 8-10 minutes or until lightly browned. Stir in the parsley & cinnamon.
2. Next add in the water, tomato paste, salt & pepper. Bring to a boil then reduce the heat & simmer over low heat for 10 minutes.
3. Add the barley & cook for 40-45 minutes or until the barley is tender. Stir the lemon juice & serve hot.

Reviews

[Charlotte J]

After I tagged this recipe I saw that it had cinnamon in it and then wondered how that would taste. I only used 1/4 teaspoon since I used Cinnamon Vietnamese Cassia X fancy from Penzey Spice Co. At the store they said you could use half the amount that the recipe calls for using their spices. I did enjoy the light flavor of cinnamon and the hint of lemon. I used Quick Barley and it was done it 15 minutes with no liquid left over. So I'm glad I did not use the pearl as I'm sure I would have had to add more liquid. Thank you for a fast and tasty meal. I will make this again! Made for *Zaar Cookbooks Tag 2008* game