Author Notes
This was so delicious! I love barley and its chewy texture, along with the addition of beans and meaty mushrooms. There is turkey bacon in the mix, but you can totally omit it, or use plant based meat substitutes. You know where I’m headed…who needs meat!? —kimbaddd
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Ingredients
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8
slices turkey bacon, cut into 1 inch pieces
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1 tablespoon
butter or oil
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1 pound
cremini or button mushrooms, sliced
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1/2 cup
italian dressing
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2 tablespoons
worchestershire sauce
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1/2 pound
boneless beef chuck steak, cut into ½ inch pieces
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1/2
onion, chopped
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2
small carrots, chopped
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4
cloves garlic, minced
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3 cups
water
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2
cans beef or veggie broth (a total of 29 ounces, approximately)
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3/4 cup
barley
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2
cans cannelini beans, drained
Directions
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Cook and stir bacon in a dutch oven or stockpot over medium heat until crisp. Remove bacon from pan.
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Since turkey bacon has virtually no fat, you will need to add about 1 tablespoon of oil or butter to saute the mushrooms. Add the mushrooms to the stockpot and cook over medium high heat about 5 to 8 minutes, or until mushrooms are browned and liquid has evaporated.
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Add dressing, worchestershire sauce, beef, onions, carrots and garlic and stir for about 5 minutes, or until the veggies are crisp-tender.
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Stir in the water, broth, barley, beans and cooked bacon. Bring to a boil, then cover. Simmer on low heat about 50 minutes or until barley is tender.
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