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Beef and Barley Recipe

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I like to double this country-style dish to serve company. I'm not sure where the recipe originated, but I've had it for years. - Linda Ronk, Melbourne, Florida

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Beef and Barley Recipe

Prep: 15 min. Cook: 4 hours

Yield: 8 Servings

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Ingredients

2 pounds ground beef, cooked and drained
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With Johnsonville Italian Sausage.
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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 quick-cooking barley
2 tablespoons butter
1 cup soft bread crumbs
1 cup (4 ounces) shredded cheddar cheese

Directions

In a 3-qt. slow cooker, combine the first 11 ingredients. In a skillet, lightly brown barley in butter. A
Add to the slow cooker; mix well. Sprinkle with bread crumbs and cheese. Cover and cook on high for 4 hours or until heated through. Discard bay leaf before serving. Yield: 8 servings.

Nutritional Facts 1 serving (1 each) equals 409 calories, 18 g fat (9 g saturated fat), 78 mg cholesterol, 990 mg sodium, 34 g carbohydrate, 7 g fiber, 28 g protein.

Originally published as Beef and Barley in Taste of Home Ground Beef Cookbook , p63

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