Meal Ideas Appetizers & Sides Salads Family Dinners Entertaining Recipe Type Burgers, Tortillas & More Kabobs Oven Dishes Soups, Stews & Chili Cut of Beef Ground Beef Steaks! Roasts Pot Roast Corned and Deli Beef Convenient Beef Veal Ethnic Dishes American Asian Italian Mediterranean Mexican Method Grill Broil Braise / Pot Roast Oven Roast / Bake Stir-Fry Skillet Time 30 min or less 30 to 60 min 60 min or more Eating Light Lean Choices Print recipe —> Send recipe to a friend —> Back to browse results —> Lemony Beef, Vegetables & Barley Ingredients: 1 pound ground beef 8 ounces mushrooms, sliced 1 medium onion, chopped 1 clove garlic, minced 1 can (13-3/4 to 14-1/2 ounces) ready-to-serve beef broth 1/2 cup quick-cooking barley 1/2 teaspoon salt 1/4 teaspoon pepper 1 package (10 ounces) frozen peas and carrots, defrosted 1 teaspoon freshly grated lemon peel Instructions: 1. Brown ground beef with mushrooms, onion and garlic in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking beef up into 3/4-inch crumbles. Pour off drippings. 2. Stir in broth, barley, salt and pepper; bring to a boil. Reduce heat; cover and simmer 10 minutes. 3. Stir in peas and carrots; continue cooking 2 to 5 minutes or until barley is tender. Stir in lemon peel. Makes 4 servings. View more recipes that are Family Pleasers. View more recipes that are Quick & Easy.

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