Total Time
40mins
Prep 5 mins
Cook 35 mins

One dish meal

Ingredients Nutrition

Directions

  1. Saute in skillet first four ingredients.
  2. Drain off excess fat and stir in remaining ingredients.
  3. Bring to a boil.
  4. Reduce heat to simmer, cover and cook about 35 minutes for quick cooking barley or 1 hour for pearl barley.
Most Helpful

This is one of my favourite go to recipes. I replaced the water with beef broth to give it a little more flavour. It's one of those recipes that always seems to turn out, easy to make but it looks like you slaved in the kitchen.

5 5

Super recipe! Served over mashed potatoes with a side of roast asparagus. Skipped the celery and added extra peppers. Used Goya barley and it was perfectly soft after 30 min. So good, reminded me a little of shepherd's pie filling with a kick from the chilli sauce. Thanks for the keeper!

5 5

Very, very yummy! I used leftover roast beef and fresh tomatoes rather than canned, but otherwise followed this recipe exactly. It was just barely enough for our family of 5. A great way to use up leftover roast, for sure!