Beef N Barley Casserole Recipe
Ingredients
1 1/4 pounds lean ground beef
1 large yellow onion, finely chopped
1 clove garlic, minced
12 ounces mushrooms, thinly sliced
4 cups Basic Beef Stock or 2 cups canned beef broth mixed with 2 cups water
8 ounces medium pearl barley, rinsed
4 medium-size carrots, peeled and thinly sliced
4 medium-size stalks celery, thinly sliced
1/2 teaspoon dried thyme, crumbled
1 whole bay leaf
Pinch each ground cinnamon and nutmeg
1 teaspoon salt
1/8 teaspoon black pepper
1/4 cup minced parsley
Directions
Brown the beef lightly in a 5-quart flameproof casserole or Dutch oven over moderate heat about 5 minutes.
Add the onion and garlic and saute, stirring occasionally, until soft about 5 minutes.
Add the mushrooms and saute, stirring occasionally, until lightly browned about 5 minutes.
Add the stock, barley, carrots, celery, thyme, bay leaf, cinnamon, nutmeg, salt, and pepper, and bring to a simmer.
Cover, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
Uncover and cook until the barley is tender and most of the liquid is absorbed 10 to 15 minutes.
Remove the bay leaf, adjust the salt and pepper to taste, and sprinkle with the parsley.
Add the onion and garlic and saute, stirring occasionally, until soft about 5 minutes.
Add the mushrooms and saute, stirring occasionally, until lightly browned about 5 minutes.
Add the stock, barley, carrots, celery, thyme, bay leaf, cinnamon, nutmeg, salt, and pepper, and bring to a simmer.
Cover, reduce the heat to low, and simmer for 30 minutes, stirring occasionally.
Uncover and cook until the barley is tender and most of the liquid is absorbed 10 to 15 minutes.
Remove the bay leaf, adjust the salt and pepper to taste, and sprinkle with the parsley.
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