Beef and Barley Skillet

A hearty, rustic one-pan dish featuring savory ground beef, tender vegetables, and nutty barley simmered together in a rich broth.

This hearty beef and barley skillet is a comforting one-pan meal that blends savory ground beef, tender vegetables, and nutty pearl barley in a rich, herb-seasoned broth. The tomato paste adds depth and warmth while thyme, oregano, and smoked paprika create a cozy, rustic flavor profile, and a touch of Parmesan at the end brings a creamy, satisfying finish. It’s a wholesome, filling dish that feels like a classic stew but comes together easily in a skillet.

Servings

4

Prep Time

15-20 minutes

Cook Time

35-40 minutes

Total Time

50-60 minutes

Fresh
1 lb ground beef
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3-4 cloves garlic, minced
Fresh parsley (optional garnish)

Packaged
2 tbsp olive oil or butter
1 cup pearl barley (uncooked)
4 cups beef broth
2 tbsp tomato paste
1/2 cup grated Parmesan (optional)

Seasoning
1 tsp dried thyme
1 tsp dried oregano
1 tsp smoked paprika
Salt & black pepper, to taste
Pinch crushed red pepper (optional)

Serving
Fresh parsley
Extra Parmesan

Preparation

  • Dice the onion, carrots, and celery into small, even pieces.
  • Mince the garlic.
  • Chop fresh parsley if using for garnish.
  • Measure out the barley, broth, tomato paste, seasonings, and Parmesan so everything is ready to add during cooking.

Cooking

  • Heat the olive oil or butter in a deep skillet or wide pot over medium-high heat.
  • Add the ground beef and cook, breaking it apart, until browned. Season lightly with salt and black pepper.
  • Stir in the onion, carrots, and celery. Cook until the vegetables soften and begin to absorb flavor from the beef.
  • Add the garlic and cook briefly until fragrant.
  • Stir in the tomato paste and cook for about a minute to lightly caramelize.
  • Add the thyme, oregano, smoked paprika, and crushed red pepper if using. Stir to coat everything evenly.
  • Add the uncooked barley and stir until coated with the seasonings and drippings.
  • Pour in the beef broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer.
  • Reduce heat to low, cover, and cook until the barley is tender and most of the liquid is absorbed, stirring occasionally. Add a splash of broth or water if it becomes too dry.

Serving

  • Taste and adjust salt and pepper as needed.
  • Stir in Parmesan for extra richness if desired.
  • Spoon into bowls and garnish with fresh parsley and extra Parmesan.
  • Serve warm as a hearty one-pan meal.