0 Picture
Ingredients
- 1.5 pounds lean ground beef
- 1 medium onion, chopped
- 1 can (28 ounces) diced tomatoes, undrained
- 28-30 ounce beef broth
- 1 cup water
- 4 celery stalks, thinly sliced
- 4 large carrots, halved and thinly sliced
- 10 whole peppercorns
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/2 cup quick-cooking barley
- 1/4 cup minced fresh parsley
Details
Servings 8
Preparation time 15mins
Cooking time 60mins
Preparation
Step 1
In a large saucepan, over medium high heat, brown and crumble the hamburger. Drain and remove from pan.
In the same pan, cook the onion over medium heat until translucent.
Return the hamburger to the pan and add the tomatoes, broth and the water.
Add the celery and the carrots.
Place peppercorns on a double thickness of cheesecloth, bring up the corners of cloth and tie with kitchen string to form a bag.
Add to beef mixture.
Bring to a boil.
Reduce heat; cover and simmer for 45 minutes or until vegetables are tender.
Stir in barley.
Reduce heat; cover and simmer for 10-12 minutes or until barley ids tender.
Remove from heat.
Discard spice bag.
Let stand for 5 minutes.
Serve hot.
Review this recipe