Beef and Barley Casserole
Ground beef, barley, mushrooms and onions baked together until the grain drinks up all the stock.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 380 kcal
Equipment
- •Covered casserole dish
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 14 g
- carbs
- 38 g
- protein
- 24 g
- calories
- 380
Instructions
- 1
Brown the ground beef in a pan and drain off the excess fat.
- 2
Add the onions, mushrooms and celery and cook until the mushrooms give up their liquid.
- 3
Stir in the barley and cook 2 minutes so it toasts a little.
- 4
Tip everything into a casserole, pour over the hot stock and season.
- 5
Cover and bake at 175C for 60 minutes, then uncover for 15 minutes to brown the top.
- 6
Stand for 10 minutes before serving; the barley finishes swelling off the heat.
Chef's tips
Use a dish with plenty of headroom — barley roughly triples.
Ingredient substitutions
- ground beef → chopped leftover roast
- mushrooms → extra carrot and celery
Storage
4 days refrigerated; add stock when reheating.
Common mistakes to avoid
- •Not enough stock, leaving hard grain
- •Baking uncovered the whole time
Serving suggestions
Cooked Beef and Barley Casserole?
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