Beef Barley Mushroom Hamburger Stew
Equipment
- Large pot
- Knife
- Cutting board
Ingredients
- 1 pound ground beef
- 8 ounces mushrooms, sliced
- 1 cup pearl barley
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, diced
- 4 cups beef broth
- 1 can (14 oz) diced tomatoes
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon olive oil
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 diced onion, sliced carrots, and diced celery to the pot. Cook for 5 minutes until the vegetables start to soften.
- Stir in the sliced mushrooms and minced garlic. Cook for another 3 minutes.
- Add the pearl barley, beef broth, diced tomatoes, dried thyme, salt, and pepper. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 45 minutes until the barley is tender.
- Taste and adjust salt and pepper if needed before serving.
Notes
If the stew thickens too much after sitting, add a splash of extra broth when reheating. Pearl barley holds its shape well during make-ahead storage, so the texture stays consistent for several days in the fridge.
Course: Soup
Cuisine: American
Equipment: Large pot, Knife, Cutting board
Cuisine: American
Equipment: Large pot, Knife, Cutting board