nonstick spray
3/4 lb. beef round steak, cut into 1/2-inch cubes
1 garlic clove
1 3/4 c. beef broth
1 c. shredded carrots
1 (8 oz.) can sliced water chestnuts, drained
1 tsp. basil
1/3 c. pearl barley
2 medium zucchini, halved lengthwise and thinly sliced
1/4 c. snipped parsley

Spray a large skillet with spray. Preheat skillet over medium heat. Add meat and garlic. Brown meat all sides. Stir in broth, carrots, water chestnuts and basil. Bring to boil. Stir in barley; return mixture to boil. Transfer to a 1 1/2-quart casserole. Bake, covered, in a 350° oven about 50 minutes or until beef and barley are nearly tender. Stir occasionally. Stir in zucchini and parsley. Bake 15 to 20 minutes more or until tender. Serves 4.