Prep 10 mins
Cook 1 hr
Barley is nutricious, and adds depth to this simple stew. From Taste of Home annual cookbook, 2001.
- 1⁄2 lb lean ground beef
- 1⁄4 cup chopped onion
- 1⁄4 cup chopped celery
- 2 1⁄4 cups tomato juice
- 1⁄2 cup water
- 1⁄4 cup medium pearl barley
- 1 teaspoon chili powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- In saucepan, cook beef, onion, and celery until no longer pink; drain.
- Stir in tomato juice, water, barley, chili powder, salt, and pepper. Bring to a boil.
- Reduce heat; cover and simmer 50-60 minutes or until barley is tender.
I have made this a few times and double it to make plenty of leftovers. I usually substitute 2 cans tomato sauce and 1 can of diced tomatoes for the tomato juice. I add water to thin it out to the 4 1/2 cups liquid. I also add a few tablespoons Worcestershire sauce. We both love it!
I made this on 1/19/09, for mine and SO's dinner.Since we don't like celery, it was left out and 1/2 teaspoon celery powder was used instead.If this is made again, I'm going to add more barley and less tomato juice. But the stew was very good. Thanks for posting and,"Keep Smiling :)"
WOW!!!! This is a great meal! And talk about easy and soooooo inexpensive!!!! Great stuff--great meal! Next time I'll be doubling this recipe so there will be plenty for lunches too! Thanks so much for posting this!