Beef and Barley Casserole

Beef and Barley Casserole

9
Dairygirl 0

"This is a lovely recipe with a 'down home' appeal for those of us who like barley. I serve it with English muffins."

Ingredients

4 h 25 m {{adjustedServings}} servings 370 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 370 kcal
  • 19%
  • Fat:
  • 14.5 g
  • 22%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 24 g
  • 48%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 645 mg
  • 26%

Based on a 2,000 calorie diet

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Directions

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  1. Soak the barley in warm water for 3 hours, then drain and set aside.
  2. Preheat an oven to 350 degrees F (175 degrees C).
  3. Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease, then stir in the carrots, soy sauce, molasses, drained barley, and 1 1/2 cups of water. Stir until the molasses has dissolved and the mixture has begun to simmer. Season to taste with salt and pepper, then pour into a lidded 2 quart casserole.
  4. Bake, covered, in the preheated oven until the barley is tender and has absorbed the water, about 1 hour.
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Reviews

9
  1. 10 Ratings

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This is a recipe with potential. For my batch I used chunks of beef rather than ground beef; I added a celery stalk cut in small pieces; some rosemary, marjoram and thyme; about 1/4 cup of cooki...

Love this recipe with a few modifications. I added about 1 1/2 teaspoons of chopped fresh garlic and some chopped mushrooms.

this recipe was bland and tasteless, unattractive looking and has been removed from my recipes.