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1 1/4 pounds lean ground beef

1 large yellow onion, finely chopped

1 clove garlic, minced

12 ounces mushrooms, thinly sliced

4 cups Basic Beef Stock or 2 cups canned beef broth mixed with 2 cups water

8 ounces medium pearl barley, rinsed

4 medium-size carrots, peeled and diced

4 medium-size stalks celery, diced

1/2 teaspoon dried thyme, crumbled

1 whole bay leaf

Pinch each ground cinnamon and nutmeg (I usually omit the nutmeg.)

1 teaspoon salt

1/8 teaspoon black pepper

1/4 cup minced parsley

 

Brown the beef lightly in a 5-quart flameproof casserole or Dutch oven over moderate heat about 5 minutes.

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Add the onion and garlic and sauté, stirring occasionally, until soft, about 5 minutes.

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Add the mushrooms and sauté, stirring occasionally, until lightly browned, about 5 minutes.

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Add the stock, barley, carrots, celery, thyme, bay leaf, cinnamon, nutmeg, salt, and pepper, and bring to a simmer.

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Cook until the barley is tender and most of the liquid is absorbed (20 to 30 minutes).

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Remove the bay leaf, adjust the salt and pepper to taste, and sprinkle with the parsley.

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