Ingredients
1/2 pound lean ground beef (90% lean)2 large fresh mushrooms, sliced1 celery rib, chopped1 small onion, chopped2 teaspoons all-purpose flour3 cans (14-1/2 ounces each) reduced-sodium beef broth2 medium carrots, sliced1 large potato, peeled and cubed1/2 teaspoon pepper1/8 teaspoon salt1/3 cup medium pearl barley1 can (5 ounces) evaporated milk2 tablespoons tomato paste
Preparation
In a Dutch oven over medium heat, cook and stir the beef, mushrooms, celery and onion until meat is no longer pink; drain. Stir in flour until blended; gradually add broth. Stir in the carrots, potato, pepper and salt. Bring to a boil. Stir in barley.
Reduce heat; cover and simmer for 45-50 minutes or until barley is tender. Whisk in milk and tomato paste; heat through.
