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Beef Barley Hamburger Stew with Root Vegetables
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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, rinsed
  • 3 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 2 medium potatoes, diced
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 5 cups beef broth
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • Salt and black pepper to taste

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks.
  • Add the onion and garlic to the pot. Cook for 3 to 4 minutes until the onion softens.
  • Stir in the carrots, parsnips, potatoes, thyme, bay leaves, salt, and pepper. Cook for another 2 minutes to combine the flavors.
  • Pour in the beef broth and bring the mixture to a boil.
  • Add the rinsed barley. Reduce the heat to low, cover the pot, and simmer for 50 to 60 minutes until the barley is tender and the vegetables are soft. Stir occasionally and add a splash of water if the stew thickens too much.

Notes

If the stew sits before serving, the barley will continue to absorb liquid, so add a little extra broth when reheating to loosen it back up. For a deeper flavor, let the stew rest covered for 10 minutes after cooking before ladling it into bowls.
Course: Soup
Cuisine: American
Equipment: Large pot, Cutting board, Knife