Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

zesty hamburger barley stew

(1 rating)
gamtncooker avatar
Recipe by
Enro Gay
@gamtncooker
Dawsonville, GA

Just love barley, don't you? Threw this together the other night and it is hearty, zesty and comforting. Use whatever type leand ground meat you prefer and adjust to your heat "tolerance", but I like mine hot!

►
(1 rating)
yield 6 - 8
prep time 10 Min
cook time 2 Hr
method Stove Top

Ingredients For zesty hamburger barley stew

  • 1 lb
    extra lean ground beef
  • 1 lg
    yellow onion
  • 2 - 3
    celery stalks
  • 3 md
    carrots
  • 2 can
    chicken broth, low salt (14 oz)
  • 1 can
    tomatoes and chilies, 14 oz (like rotel)
  • 1 can
    tomato sauce, reduced sodium (14 oz)
  • 2 c
    hot and spicy v8 juice
  • 3 clove
    garlic
  • 1 Tbsp
    oregano, dried
  • 3/4 Tbsp
    basil, dried
  • 3/4 Tbsp
    rosemary, dried
  • 2
    bay leaves, dried
  • 2 Tbsp
    sugar
  • hot sauce, several good shakes
  • 1 tsp
    pepper, fresh ground
  • 1 c
    medium pearl barley, uncooked

How To Make zesty hamburger barley stew

  • 1
    Course chop the onion, celery stalks and carrots. Mince the garlic or feel free to use refrigerated chopped garlic to equal about 3 cloves.
  • 2
    Place a stock pot or dutch oven over medium heat; crumble the hamburger over the pan and break it up with a spatula. Add the chopped vegetables and continue to stir and chop until the meat is no longer pink. Add the garlic the last minute or so. NOTE: There should be no need to add extra fat; just stay with it and stir often.
  • 3
    Add the chicken broth, tomatoes, tomato sauce, V8 juice, all the spices and sugar. Stir to combine and return to a boil. Reduce the heat to a simmer, very slow boil and cook covered for one hour.
  • 4
    After one hour taste the stew and adjust seasonings to taste. Add the barley and cook at a very low boil for one hour, uncovered, keeping a watch and stirring often. NOTE: If the stew gets too thick, you can add a little more V8 or cover the pot for the last part of cooking.
  • 5
    I served mine with Dree Rummond's Skillet Cornbread that is out of this world! I do, however, cut back on the shortening a bit. You can find the recipe at Food Network or Pioneer Woman website. Link: http://www.foodnetwork.com/recipes/ree-drummond/skillet-cornbread-recipe/index.html
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT