Recipes
- 1 pound 90% lean ground beef
- 0.25 cup onion, chopped
- 1 clove garlic, minced
- 14.5 ounce reduced-sodium, 1 can beef broth
- 8 ounce 1 can tomato sauce
- 1 cup water
- 2 small carrot, chopped
- 1 small tomato, seeded and chopped
- 1 small zucchini, chopped
- 1 cup medium pearl barley
- 2 teaspoon Italian seasoning
- 0.25 teaspoon salt
- 0.125 teaspoon black pepper
In a large cast-iron or heavy skillet, cook the ground beef (1 pound) and chopped onion (1/4 cup) over medium heat until the meat is no longer pink.
Add the minced garlic (1 clove) and cook for longer. Drain any excess fat.
Add the beef broth (14 1/2 ounces), tomato sauce (8 ounces), and water (1 cup). Bring the mixture to a boil.
Stir in the chopped carrots (2 small), seeded and chopped tomato (1 small), chopped zucchini (1 small), pearl barley (1 cup), Italian seasoning (2 teaspoons), salt (1/4 teaspoon), and black pepper (1/8 teaspoon).
Reduce heat to low, cover with a lid, and simmer until the barley is tender, .