Beef-Barley Bake

• 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

1. 1.
2. Preheat oven to 350 degrees.
3. 2.
4. Sprinkle beef chunks with salt, pepper and Prime Rib Rub or other seasonings.
5. 3.
6. Heat oil in a Dutch oven over medium-high heat.
7. Saute beef chunks, a few pieces at a time, until browned on all sides.
8. Remove beef from Dutch oven.
9. 4.
10. Add onions, carrots and celery to the pot.
11. Cook until onions are tender.
12. 5.
13. Add chicken broth, beef broth and wine, and deglaze the pan, scraping up the yummy brown bits in the bottom of the pan.
14. 6.
15. Add beef back to the pot and stir in barley and tomatoes.
16. Cover the pot with a lid and bake for 1 1/2 hours, stirring two or three times as it cooks.
17. 7.
18. Remove the pot from the oven and stir in Brussels sprouts.
19. Bake for 30-40 more minutes, or until meat and sprouts are fork-tender.
20. 8.
21. Serve with crusty bread and salad.

canola oil, beef, onion, carrots, celery, chicken broth, beef broth, red wine, barley, tomatoes, brussels, salt, pepper

Taken from tastykitchen.com/recipes/main-courses/beef-barley-bake/ (may not work)