Hearty Hamburger Barley and Mushroom Stew
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 pound ground beef
- 8 ounces mushrooms, sliced
- 1 medium onion, diced
- 2 carrots, diced
- 2 cloves garlic, minced
- 1/2 cup pearl barley
- 4 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
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.
- Stir in the onion, carrots, and mushrooms. Cook for 5 minutes until the vegetables begin to soften.
- Add the garlic and cook for 1 minute until fragrant.
- Mix in the tomato paste, thyme, salt, and pepper. Stir to coat the meat and vegetables evenly.
- Pour in the beef broth and add the pearl barley. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and simmer for 40 minutes until the barley is tender.
- Stir in the fresh parsley just before serving.
Notes
If the stew thickens too much while simmering, add a splash of extra broth to reach your preferred consistency. Leftovers store well in the fridge for up to three days and reheat easily on the stove with a little added water. For a deeper mushroom flavor, use a mix of cremini and white button mushrooms.
Course: Soup
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: American
Equipment: Large pot, Wooden spoon, Knife, Cutting board