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Mushroom 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
  • 8 ounces mushrooms, sliced
  • 1 medium onion, diced
  • 2 carrots, diced
  • 1/2 cup pearl barley
  • 4 cups beef broth
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 2 tablespoons olive oil
  • 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 diced onion, carrots, and sliced mushrooms to the pot. Cook for 5 minutes until the vegetables begin to soften.
  • Stir in the minced garlic and dried thyme, then cook for 1 minute until fragrant.
  • Add the pearl barley and beef broth. Season with salt and black pepper.
  • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 minutes, stirring occasionally, until the barley is tender.
  • Let the stew cool completely before portioning into freezer-safe containers.

Notes

Cool the stew fully before freezing so the barley does not overcook during reheating. When thawing, add a splash of extra broth if the mixture thickens too much in the freezer. This recipe freezes well for up to three months and reheats evenly on the stovetop.
Course: Soup
Cuisine: American
Equipment: Large Pot, Cutting Board, Knife