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Barley Beef Skillet

 Barley Beef Skillet
Even my 3-year-old loves this family-favorite beef skillet. It's very filling, inexpensive and full of veggies. It's also really good spiced up with chili powder, cayenne or a dash of Tabasco. —Kit Tunstall, Boise, Idaho
4 ServingsPrep: 20 min. Cook: 1 hour

Ingredients

  • 1 pound ground beef
    X
    With Johnsonville Italian Sausage.

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  • 1/4 cup chopped onion
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) reduced-sodium beef broth
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 2 small carrots, chopped
  • 1 small tomato, seeded and chopped
  • 1 small zucchini, chopped
  • 1 cup medium pearl barley
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • In a large skillet, cook beef and onion over medium heat until meat
  • is no longer pink. Add garlic; cook 1 minute longer. Drain. Add the
  • broth, tomato sauce and water; bring to a boil. Stir in the
  • remaining ingredients. Reduce heat; cover and simmer for 45-50
  • minutes or until barley is tender. Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 400 calories, 10 g fat (4 g saturated fat), 73 mg cholesterol, 682 mg sodium, 48 g carbohydrate, 10 g fiber, 30 g protein.