Ground Beef and Barley Skillet

Brown the Beef

• Heat a large pot or Dutch oven over medium-high heat and add 2 tablespoons olive oil (or butter).
• Once hot, add 1 pound ground beef and cook for 5–7 minutes, breaking it apart with a spoon, until browned and fully cooked.
• Drain excess grease if needed, leaving a little in the pot for flavor.

Sauté the Vegetables

• Add 1 small diced onion, 2 diced carrots, and 2 diced celery stalks to the pot with the beef.
• Cook for 4–5 minutes, stirring occasionally, until the vegetables begin to soften.
• Stir in 3–4 minced garlic cloves and cook for another 30 seconds until fragrant.

Add the Seasonings and Tomato Paste

• Stir in 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 (if using).
• Add 2 tablespoons tomato paste and cook for 1–2 minutes, stirring constantly, so it darkens slightly and deepens in flavor.

Cook the Barley

• Pour in 4 cups beef broth and stir in 1 cup uncooked pearl barley.
• Bring the mixture to a boil, then reduce the heat to low.
• Cover and simmer for 30–35 minutes, stirring occasionally, until the barley is tender and has absorbed most of the liquid. If it becomes too thick, add a splash of extra broth or water as needed.

Finish with Parmesan

• Once the barley is cooked and creamy, stir in ½ cup grated Parmesan cheese until melted and fully incorporated.
• Taste and adjust the seasoning with extra salt and black pepper if needed.

Garnish and Serve

• Ladle the beef and barley mixture into bowls and top with fresh parsley and extra Parmesan.
• Serve warm as a hearty, comforting meal with crusty bread or a simple green salad on the side.