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Beef and Barley Casserole

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

Rating: This weblink has been rated 4 times with an average star rating of 3.3 Read Reviews (3)

Rate/Review | 226 people have saved this

What to Drink?

Wine Syrah
Prep Time:
10 Min
Cook Time:
1 Hr 15 Min
Ready In:
4 Hrs 25 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 2/3 cup uncooked barley
  • 1 pound ground beef
  • 1 onion, chopped
  • 1 cup sliced carrots
  • 2 tablespoons soy sauce
  • 2 tablespoons molasses
  • 1 1/2 cups water
  • salt and pepper to taste (optional)

Directions

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 370 | Total Fat: 14.5g | Cholesterol: 71mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 1, 2008 by KIKABISOGNO 
This is a recipe with potential. For my batch I used chunks of beef rather than ground beef; I... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 29, 2008 by bert 
this recipe was bland and tasteless, unattractive looking and has been removed from my recipes. MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2009 by GOLDENWOLF 
Love this recipe with a few modifications. I added about 1 1/2 teaspoons of chopped fresh... MORE

 
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