Barley Burger Stew
Originally published as Barley Burger Stew in Taste of Home October/November 2000, p11
"I found this hearty stew recipe in an old cookbook purchased at a flea market," recalls Judy McCarthy of Derby, Kansas. "The blend of beef and barley really hits the spot on cool days."
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 2
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
dairy free
- 1/2 teaspoon salt
- 1/2 cup water
- 1/4 teaspoon pepper
- 1/2 pound ground beef
- 1/4 cup celery chopped
- 1 small onion chopped
- 2 1/4 cups tomato juice
- 1/4 cup medium pearl barley
- 1 1/2 teaspoons chili powder
- Carbohydrate 37.8739037580128 g
- Cholesterol 77.1107029 mg
- Fat 17.8430445160256 g
- Fiber 6.81176033170712 g
- Protein 26.5946476313269 g
- Saturated Fat 6.81713134322949 g
- Serving Size 1 1 (514g)
- Sodium 838.794353231491 mg
- Sugar 31.0621434263057 g
- Trans Fat 2.58186987450064 g
- Calories 410 calories
In a large saucepan over medium heat, cook beef, onion and celery until meat is no longer pink; drain. Stir in the tomato juice, water, barley, chili powder, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 50-60 minutes or until barley is tender.
