- 1/2 pound ground beef
- 1 small onion, chopped
- 1/4 cup chopped celery
- 2-1/4 cups tomato juice
- 1/2 cup water
- 1/4 cup medium pearl barley
- 1 to 1-1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 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. Yield: 2 servings.
Reviews for Barley Burger Stew
"From an old cookbook, indeed. I still have a copy of the Betty Crocker "Cooking for Two" cookbook that I received for my bridal shower in 1974. This is one of our favorite family recipes, which I have been making for years. I always double the recipe. The leftover stew freezes very well."
"This was very good. It made a delicious supper for two with one serving left over for a quick lunch. I added some diced carrot and used tomato paste with more water as a substitute for the tomato juice."
"My husband really liked this but I thought it was okay. Will make again as my husband likes it."
"I am not sure why but my below review did not have the stars show up."
"This was sooo easy and it was really good. I doubled the recipe and froze some of it. When reheated it is just as good. Has a hearty meaty tomato flavor."
"Very good, very easy to make. I omitted the celery because we don't like it, and added garlic"
"Have made this many times! Reheats so well."
"This stew is so tasty you have to try it.Big Jude"