Beef Barley Skillet

Submitted by Charlotte J

"One dish meal"

 

• Ready In: 40mins
• Ingredients: 13

ingredients

• 3⁄4 lb ground beef
• 1⁄2 cup onion, chopped
• 1⁄4 cup celery, chopped
• 1⁄4 cup bell pepper, chopped
• 1 1⁄4 teaspoons salt
• 1⁄8 teaspoon pepper
• 1⁄2 teaspoon marjoram
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• 1⁄2 cup chili sauce
• 2 cups canned tomatoes, broken up
• 1 1⁄2 cups water
• 3⁄4 cup quick-cooking barley

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.

Reviews

[datrails]

This is exactly the same recipe that I have used for years from "More With Less" cookbook by Doris Janzen Longacre, c 1976, 2000. I am glad to find it here but think credit should be given to this marvelous cookbook.

 

[jarad]

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.

 

[lolablitz]

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!

 

[annlouise]

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!

 

[Braunda]

We enjoyed this recipe very much. Cooked it just like you posted. We simply just ate it out of a bowl and got our bellys full. Simple to follow recipe. Thank You for posting. Hugs