Mushroom Barley Beef Hamburger Stew
Equipment
- Large Pot
- Wooden Spoon
- Knife
Ingredients
- 1 pound ground beef
- 8 ounces cremini mushrooms, sliced
- 1/2 cup quick-cooking barley
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 4 cups beef broth
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 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, carrots, and sliced mushrooms to the pot. Cook for 5 minutes until the vegetables start to soften.
- Stir in the minced garlic, tomato paste, and dried thyme. Cook for 1 minute until the tomato paste darkens slightly.
- Pour in the beef broth and add the quick-cooking barley. Season with salt and pepper.
- Bring the mixture to a boil, then reduce to a simmer. Cook uncovered for 15 to 18 minutes until the barley is tender and the stew has thickened.
Notes
If the barley absorbs too much liquid during simmering, add a splash more broth to reach your preferred consistency. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a little extra water. Skip the thyme if you prefer a milder herb flavor and use button mushrooms in place of cremini when needed.
Course: Soup
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife
Cuisine: American
Equipment: Large Pot, Wooden Spoon, Knife