Recipe by jeankenn
Found this recipe in "Living the G.I. Diet" This is a good comfort food and I enjoy it as a meal. Freezes well, too. I've served it to friends who've enjoyed it's rich flavour. Ground chicken or turkey and chicken stock can replace beef and beef stock
Top Review by Alyse C.
Really good overall, and quite filling. To modify, I used cannellini beans instead of black beans, left the celery out, increased to 1/4 cup tomato paste, and added a little garlic powder. One could likely be generous with the balsamic vinegar as well, giving the flavor a boost.
- 1 tablespoon canola oil
- 8 -12 ounces extra lean ground beef
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 lb mushroom, chopped
- 1 -2 carrot, chopped
- 1 stalk celery, chopped
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 2 tablespoons tomato paste
- 1 tablespoon balsamic vinegar
- 4 cups beef stock, low sodium
- 3 cups water
- 1⁄3 cup barley
- 1 bay leaf, crushed
- 19 ounces black beans, rinsed and drained
- salt & pepper
Directions See How It's Made
- In a large deep pot heat oil over medium high heat and cook beef until no longer pink.
- Reduce heat to medium, and add onion abnd garlic; stir and cook for 5 minutes.
- Add mushrooms, carrots, celery and thyme and cook for about 15 minutes or until mushroom liquid has evaporated.
- Add tomato paste, vinegar, salt and pepper, stir to coat vegetables.
- Add stock, water, bay leaf and barley, bring to a boil.
- Reduce heat and simmer gently , about 45 minutes, until barly is tender.
- Add beans and heat through.
- Remove bay leaf.