Bill has always been a man of very few words. So, when he couldn’t stop raving about a savory, beefy dish we had him try, we knew it was only right to name it Bill’s Beef Skillet! His favorite part was how the juicy ground beef mixed so perfectly with all of his favorite tender veggies. Plus, he went on and on about how deliciously tangy and flavorful the tomato sauce was. He loved it just as it was, but also thought it could be really yummy over a fluffy bed of rice or a large serving of bouncy pasta. All that’s to say, when Bill speaks we know he means business, so we listen… and he’s right like 99% of the time. So, take Bill’s advice and try his highly praised, self-proclaimed Bill’s Beef Skillet!
Ingredients
- 1 pound 90% lean ground beef
- 1/4 cup onion, chopped
- 1 clove garlic, minced
- 1 (14.5-ounce) can reduced-sodium beef broth
- 1 (8-ounce) can tomato sauce
- 1 cup water
- 2 small carrots, chopped
- 1 small tomato, seeded and chopped
- 1 small zucchini, chopped
- 1 cup medium pearl barley
- 2 teaspoons Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
Directions
Step 1 –Heat a large cast-iron or heavy skillet over medium heat.
Step 2 –Add the beef and the onion to the skillet and cook, while crumbling the meat, until the beef is no longer pink, about 5-7 minutes.
Step 3 –Add the garlic to the beef mixture and cook until it is fragrant, about 1 minute.
Step 4 –Drain the excess liquid from the skillet.
Step 5 –Add the broth, the tomato sauce, and the water to the beef mixture and bring to a boil.
Step 6 –Add the carrots, the tomato, the zucchini, the barley, the Italian seasoning, the salt, and the pepper to the beef mixture and stir to combine.
Step 7 –Reduce the heat, cover the skillet, and simmer the beef mixture until the barley is tender, about 20-25 minutes.
Step 8 –Serve.
