Beef and Barley Skillet
4
Servings
13
Ingredients
9
Comments
A hearty one skillet meal that will satisfy even the pickiest of eaters! And, it's diet friendly!
4
Servings
13
Ingredients
9
Comments
Ingredients
- 1 ½ cups cook Ground Beef
- â…” cups dice Onion
- 1 teaspoon mince Garlic, Cloves
- 14 ½ fluid ounces Beef Bone Broth/Stock
- 8 ounces Tomato Sauce
- 1 cup Water
- 1 cup dice Carrot
- 1 cup dice Tomato
- â…” cups dice Zucchini
- 1 cup Barley
- 2 teaspoons Italian Seasoning
- ¼ teaspoons Salt
- â…› teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Bring a large skillet to medium heat.
- 5909772 Upgrade to a paid membership 59962 to unlock all instructions 24712
- 9109885 Upgrade to a paid membership 35104 to unlock all instructions 82335
- 4936745 Upgrade to a paid membership 45392 to unlock all instructions 36992
- 5366263 Upgrade to a paid membership 70467 to unlock all instructions 80384
- 6220425 Upgrade to a paid membership 98471 to unlock all instructions 67558
- 4296226 Upgrade to a paid membership 10464 to unlock all instructions 61555
- 1151990 Upgrade to a paid membership 54517 to unlock all instructions 16924
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 5875551 Upgrade to a paid membership 29169 to unlock all instructions 87890
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Bring a large skillet to medium heat.
- Cook ground beef and onion for three minutes.
- Add minced garlic and cook for 1 minute.
- Add broth, tomato sauce and water and bring to a boil.
- Once boiling, stir in vegetables, barley and seasonings.
- Reduce heat and simmer, covered, for 45 minutes, until barley is tender.
9 Comments
Join the discussionI made this for dinner tonight and loved it. I had a sense it would be a keeper just based on the recipe so I made a double batch and we have several bags going into the freezer for future use. Thank you for sharing.
Thanks for letting us know, Jessica! It was a new favorite here as well!
This looks great and I plan to make if for my supper co-op this week. What did you serve it with?
I just served it with some crusty bread!
My husband and I love this! We have a beef and barley stew that we enjoy during the fall and winter and this is the perfect replacement for the spring and summer 🙂
Do you think this would work with quinoa instead of barley? Thanks!
Erin – Yes – I think that quinoa will sub great for the barley!
This is a hearty meal! I made the 6 serving version and switched from my skillet to my large pot to my enormous stock pot (the biggest LeCreuset one that you can get non-commercially) 😉 It made enough food for 3 meals!! I love that it’s packed with veggies and broth. Tons of nutrients!
Wasn’t a huge fan of this. It just didn’t have a good texture.