Beef and Barley Casserole

Beef and Barley Casserole

Dairygirl

"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

4 h 25 m servings 370 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

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...

Most helpful critical review

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

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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.

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 amou...

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 toma...

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.

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

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...

I made several changes to this recipe after reading through previous reviews. First, I used 1 cup of barley. I used one very large clove of garlic (the equivalent of 1 or 2 smaller cloves) and s...

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