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Beef Barley Hamburger Stew
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Course Soup
Cuisine American
Servings 4 people

Equipment

  • Large Pot
  • Cutting Board
  • Knife

Ingredients
  

  • 1 pound ground beef
  • 1/2 cup pearl barley
  • 1 medium onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups beef broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and black pepper to taste

Instructions
 

  • Heat a large pot over medium heat and add the ground beef. Cook until browned, breaking it apart with a spoon. Drain any excess fat.
  • Add the onion, carrots, and celery to the pot. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the garlic and cook for 1 minute until fragrant.
  • Add the pearl barley, diced tomatoes with their juice, beef broth, thyme, and bay leaf. Season with salt and pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 to 60 minutes, stirring occasionally, until the barley is tender.
  • Remove the bay leaf before serving.

Notes

Pearl barley thickens the broth as it cooks, so check the consistency near the end and add a splash more broth if it gets too thick. Leftovers store well in the fridge for three days and taste even better after the flavors sit overnight.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife