Beef, mushroom & barley pot
Original EZEATS recipe · editorially reviewed draft · owner review required · not kitchen-tested.
Ground beef and mushrooms cook with barley into a thick, warming pot meal.
North American · dinner, stew · moderate
Servings: 4
Prep: 10 min
Cook: 50 min
Total: 60 min (estimate)
Estimated cost: USD 7 per serving. Not a price quote or a CAD conversion.
Diet and allergy suitability: unverified. Ingredient-list screening only, for the exact products specified. Brands, substitutions and cross-contact can change suitability. Editorial review is not kitchen testing or a medical or allergy-safety guarantee.
Known allergens: No listed major allergens. This list may be incomplete; check package labels and cross-contact.
Before you cook
- Before starting, wash hands with soap and water for 20 seconds. Rinse fresh produce under running water and use clean utensils.
- Check every packaged ingredient label for dietary requirements and allergens, including cross-contact notices. Choose products with no additional allergenic ingredients beyond the warnings listed here; otherwise these ingredient-based recommendations no longer apply. Listed tags apply only to the specified ingredients; they are not allergy-safe guarantees.
- Refrigerate perishable ingredients until needed. Refrigerate leftovers in shallow containers within 2 hours (within 1 hour above 90°F/32°C); reheat leftovers to 74°C/165°F.
- Thaw raw meat or seafood in the refrigerator. Use a separate board and utensils for raw ingredients; wash hands and clean and sanitize tools and surfaces afterward. Never put cooked food on a plate that held raw food. Check internal temperature with a clean food thermometer in the thickest part of each piece.
- Do not rinse raw meat or poultry; splashes can spread bacteria. Cooking times are estimates: the required internal temperature controls doneness.
Ingredients
- 1 pound raw lean ground beef (450 g Keep refrigerated until cooking.)
- 3/4 cup dry pearl barley (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 8 ounces mushrooms (225 g, sliced)
- 2 medium carrots (diced)
- 1 medium yellow onion (diced)
- 4 cups gluten-free vegan vegetable broth (Check package labels; use the specified dietary version and check additional allergens and cross-contact notices.)
- 1 cup water
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
Cooking instructions
- Heat the olive oil in a heavy pot on medium. Add the raw lean ground beef and cook for 8 minutes, breaking it apart until thick portions reach 71°C/160°F.
- Add the yellow onion, carrots and mushrooms and cook for 5 minutes, stirring.
- Add the dry pearl barley, dried thyme, gluten-free vegan vegetable broth and water. Bring to a simmer, cover and cook on low for 35–40 minutes, stirring occasionally, until the barley is tender.
- Check the center is piping hot, then ladle into four bowls. Keep the pot at a gentle simmer so the barley does not catch.
Source & attribution
Original EZEATS recipe text, authored for EZEATS EH LLC.
First-party EZEATS content; no external reuse license granted.
Editorial review: 2026-09-18. Checked for ingredient coverage, recipe structure and consistency against the cited temperature guidance. Owner review and kitchen testing are still required.
Measurements: 1 cup approximately 240 mL; 1 tablespoon 15 mL; 1 teaspoon 5 mL. Oven temperatures are conventional.