Beef & Barley Skillet with Caramelized Mushrooms
Ingredients
- 1½ poundsground beef
- 1 cuppearl barley
- 1 poundmushrooms
- 1yellow onion
- 4 clovesgarlic
- 4 cupsbeef broth
- 2 tablespoonstomato paste
- 2 tablespoonsolive oil
- 3 sprigsfresh thyme
- 1bay leaf
- ·salt
- ·black pepper
- 1 tablespoonWorcestershire sauce
- ½ cupparmesan cheese (optional, for serving)
Prep
- 01
Dice 1 yellow onion.
- 02
Mince 4 garlic cloves.
- 03
Clean and halve or quarter 1 pound mushrooms.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until deeply browned (about 8 minutes). Drain excess fat and transfer to a plate.
- 02
Add the remaining 1 tablespoon olive oil to the skillet. Add the mushrooms and cook over medium-high heat, stirring occasionally, until golden and their liquid has mostly evaporated (about 8 minutes). Season lightly with salt and pepper, then set aside on the same plate as the beef.
- 03
In the same skillet, add the diced onion and cook over medium heat, stirring, until softened (about 4 minutes). Add the minced garlic and tomato paste, stir constantly for 1 minute until fragrant.
- 04
Pour in the beef broth and scrape the bottom of the skillet to lift any browned bits. Add the pearl barley, Worcestershire sauce, thyme sprigs, and bay leaf. Stir well.
- 05
Return the beef and mushrooms to the skillet. Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 30 to 40 minutes, stirring occasionally, until the barley is tender and most liquid is absorbed.
- 06
Taste and adjust seasoning with salt and pepper. Remove the thyme sprigs and bay leaf. Serve hot, garnished with parmesan if desired.
Spice Tips
For warmth, add 1/2 teaspoon of smoked paprika or a pinch of cayenne with the tomato paste. Fresh cracked black pepper adds pleasant bite. A dash of hot sauce stirred in at the end gives subtle heat without changing the dish's character.
Make ahead: Prepare the diced onion, minced garlic, and sliced mushrooms up to 4 hours in advance and refrigerate. Leftovers reheat beautifully on the stovetop with a splash of broth or water.