Beef and Barley
I like to serve this to company. I'm not sure where the recipe originated for this country-style dish, but I have had it for years and rely on it when I'm hosting a meal for a group. —Linda Ronk, Melbourne, Florida
Ingredients
- 2 pounds ground beef
- 2 tablespoons butter
- 1 cup quick-cooking barley
- 1 can (15 ounces) diced carrots, undrained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (10-3/4 ounces) condensed tomato soup, undiluted
- 2 celery ribs, finely chopped
- 1/2 cup water
- 1-1/2 to 2 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 1 teaspoon Worcestershire sauce
- 1 bay leaf
- 1 cup soft bread crumbs
- 1 cup shredded cheddar cheese
- Minced fresh parsley, optional
Directions
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1In a large skillet, cook and crumble beef over medium heat until no longer pink, 10-12 minutes; drain. Add to a 3-qt. slow cooker. In same skillet, melt butter over medium-high heat. Add barley; cook and stir until lightly browned, 3-5 minutes. Add to slow cooker. Stir in the next 10 ingredients. Sprinkle with bread crumbs and cheese.
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2Cover and cook on high until heated through and barley is tender, about 4 hours. Discard bay leaf before serving. Garnish with fresh parsley if desired.
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