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Sunday, October 28, 2007

Janet Groene's Barley Beef Casserole

Beef & Barley Casserole
This hearty dish makes 8 to 10 servings, so make it at home to freeze in small batches for future
campouts or make it in camp to feed a crowd. It’s a whole meal with only one pot to wash. Use
ground beef or turkey or a combination that is part beef, part sausage, and so on. You can also
use the equivalent in meat or vegetarian “meat” crumbles.
2 pounds ground meat
2 tablespoons vegetable oil
Large onion, diced
2 or 3 stalks celery, diced
1 or 2 teaspoons minced garlic
8-ounce can mushrooms stems and pieces, drained
1 can condensed cream of mushroom soup
32-ounce can diced tomatoes
2 cups water
3/4 cup pearl barley
½ teaspoon nutmeg (optional)
1 teasoon dried sage, marjoram or thyme (optional)
Salt, pepper to taste
In a large pot stir-fry the ground meat in the heated oil, gradually stirring in the onion,
celery and garlic as you break up the ground meat. Add the remaining ingredients and bring to a
boil. Cover, and cook over very low flame, stirring occasionally, 30 minutes or until the barley is
tender. Spoon into shallow soup plates (pie pans are ideal) and serve with crusty bread and a
leafy salad.

For more of Janet's camping and RVing recipes go to

For more tips and ideas for your camping and RVing life, see
Cooking Aboard Your RV, 2nd Edition. (800) 262-4729 or go to

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