Beef and Barley Casserole Recipe -
Beef and Barley Casserole Recipe
  • READY IN 4+ hrs

Beef and Barley Casserole

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    1 hr 15 mins

    4 hrs 25 mins


  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 More Reviews

Most Helpful Positive Review
Dec 01, 2008

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 cooking wine and a bay leave. It turned out to be a very fragrant dish and quite tasty!

Most Helpful Critical Review
Nov 29, 2008

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

May 12, 2009

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

Jan 03, 2011

Tried this recipe this evening, was good. One other poster mentioned it was a bit bland and I have to agree. Going to try it again tho, and add some tomato chunks, turnip, and bump up the amount of soy sauce and molasses.

Dec 26, 2011

I modified the recipe a bit to suit my family's tastes, but highly approve.

Jul 08, 2014

Good basic recipe. Definitely one you want to change up! I used 1 full cup of barley, 1 (14 oz) can of chicken stock, and seasoned my meat while cooking it. I also added some chopped cherry tomatoes. Next time I will add a lot more veggies! Chard or kale would be great and I would definitely up the carrots to at least 2 c. (maybe even a full pound) to make it a more complete one pot meal. Serves more than just 4. I also suggest cooking everything in a dutch oven on the stove top so you can just slide it into the oven without dirtying another dish.

Sep 30, 2013

Really, really good! I added 3 stalks of celery, sliced, some garlic salt and upped the Soy Sauce and Molasses to 3 TBSP each. Very easy and very good.

Nov 24, 2014

Based on other users suggestions, I added 1 cup more of carrots, upped the soy sauce and molasses to 3 T each, and used beef broth instead of water. At first I thought it was too sweet, but then it grew on me. This recipe has great potential, it just needs a little tweaking. Upping the carrots was a good call. Next time I'd go back to 2 T molasses and maybe use worcestire instead of soy sauce


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  • Calories
  • 370 kcal
  • 19%
  • Carbohydrates
  • 36.1 g
  • 12%
  • Cholesterol
  • 71 mg
  • 24%
  • Fat
  • 14.5 g
  • 22%
  • Fiber
  • 6.7 g
  • 27%
  • Protein
  • 24 g
  • 48%
  • Sodium
  • 645 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

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