Maple-Mustard Beef, Barley and Roasted Vegetables

A hearty Canadian-style meal-prep bowl with extra lean ground beef, chewy barley, and roasted vegetables tossed in a tangy maple-mustard sauce. It reheats well and stays satisfying for weekday lunches or dinners.

Maple-Mustard Beef, Barley and Roasted Vegetables
Prep time
20 min
Cook time
40 min
Yield
1 servings

Ingredients

  • 120 g Beef Broth
  • 1 g Black Pepper
  • 90 g Broccoli
  • 80 g Carrot
  • 10 g Dijon mustard
  • 1 g Dried Thyme
  • 150 g Extra Lean Ground Beef
  • 5 g Garlic
  • 12 g Maple Syrup
  • 10 g Olive oil
  • 70 g Pearl Barley
  • 50 g Red Onion
  • 1 g Salt

Instructions

  1. Rinse the barley and cook it in the beef broth until tender, then set it aside to absorb any remaining liquid.
  2. Heat the oven and toss the carrot, broccoli, and red onion with olive oil, salt, and black pepper.
  3. Roast the vegetables until browned at the edges and tender in the center.
  4. While the vegetables roast, brown the extra lean ground beef in a skillet with garlic and thyme, breaking it into small pieces.
  5. Stir in the maple syrup and Dijon mustard, then cook briefly until the beef is evenly coated and the sauce thickens slightly.
  6. Combine the barley with the roasted vegetables and top with the maple-mustard beef.
  7. Cool the portions before storing them in meal-prep containers for the week.