Beef 'n' Barley Casserole
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This casserole refrigerates well, so you can make it up
to 2 days ahead or double the recipe and enjoy the leftovers another day.
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1-1/4 pounds
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lean ground beef
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1
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large yellow onion, finely
chopped
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1
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clove garlic, minced
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12 oz
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mushrooms, thinly sliced
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2 cup
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beef broth mixed with 2 cups
water
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8 oz
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medium pearl barley,
rinsed
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4
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medium-size carrots, peeled and
thinly sliced
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4
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medium-size stalks celery, thinly
sliced
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1/2 tsp
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dried thyme, crumbled
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1
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whole bay leaf
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pinch
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each ground cinnamon and
nutmeg
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1 tsp
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salt
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1/8 tsp
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black pepper
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1/4 cup
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minced parsley
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1
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Brown the beef lightly in a 5-quart flameproof
casserole or Dutch oven over moderate heat -- about 5 minutes. Add the onion and garlic and sauté, stirring
occasionally, until lightly browned -- about 5 minutes.
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2
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Add the broth, barley, carrots, celery, thyme, bay
leaf, cinnamon, nutmeg, salt, and pepper, and bring to a simmer. Cover, reduce the heat to low, and simmer for
30 minutes, stirring occasionally.
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3
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Uncover and cook until the barley is tender and most
of the liquid is absorbed -- 10-15 minutes. Remove the bay leaf, adjust the salt and pepper to taste, and
sprinkle with the parsley.
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Recipe Type
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Beef, Casserole, Main Dish, Meat, One-dish meal, Plan
Ahead
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Recipe
Source
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Source: Reader's Digest One Dish Meals
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