Beef And Barley Casserole
1 1/4 pound hamburger 1 large onion chopped 1 clove garlic minced 12 ounces of mushrooms thinly
sliced 4 cup beef stock or 2 cup canned beef broth mixed with 2 cup water 8 ounces pearl barley,
rinsed 4 medium carrots peeled and thinly sliced 4 medium stalks celery thinly sliced 1 bay leaf
Pinch cinnamon and nutmeg 1 tsp. salt
1/8 tsp black pepper
2/4 cup minced parsley
Brown beef in Dutch oven. And onion and garlic, stirring occasionally until soft about 5 minutes.
Add mushrooms cook 5 minutes. Add stock, celery, barley, carrots, bay leaf and seasonings and bring
to simmer. Cover and reduce heat to low simmer for 30 minutes, stirring occasionally. Uncover and
cook until barley is tender and most of liquid is absorbed about 10 to 15 minutes. Remove the bay
leaf and adjust salt and pepper to taste. Sprinkle with parsley.
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