Ground 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

Building the Flavor Base
Heat 2 tablespoons olive oil or butter in a large pot over medium heat. Add 1 small diced onion, 2 diced carrots, and 2 diced celery stalks, stirring to coat. Cook for about 5–7 minutes until the vegetables begin to soften. Stir in 3–4 cloves minced garlic and cook for about 30 seconds until fragrant.

Cooking the Beef
Add 1 lb ground beef to the pot and cook for about 5–7 minutes, breaking it apart as it browns, until fully cooked and lightly caramelized. Drain excess fat if needed.

Building the Soup
Stir in 2 tablespoons tomato paste and cook for 1–2 minutes to deepen the flavor. Add 1 cup uncooked pearl barley and mix to coat it with the beef and vegetables. Pour in 4 cups beef broth and stir to combine.

Seasoning and Simmering
Season with 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon smoked paprika, salt and black pepper to taste, and a pinch of crushed red pepper (optional). Bring to a gentle boil, then reduce to a simmer and cook for about 30–40 minutes, stirring occasionally, until the barley is tender and the soup has thickened.

Finishing the Soup
Once the barley is cooked, stir in ½ cup grated Parmesan cheese until melted and incorporated. Taste and adjust seasoning as needed.

Serving
Ladle the soup into bowls and garnish with fresh parsley and extra Parmesan cheese. Serve hot for a hearty, comforting meal.