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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
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 4 hours
MAKES: 8 servings

Ingredients

  • 2 pounds ground beef, cooked and drained
  • 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

Nutritional Facts

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

Directions

  1. In a 3-qt. slow cooker, combine the first 11 ingredients. In a skillet, lightly brown barley in butter. A
  2. 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.
Originally published as Beef and Barley in Taste of Home Ground Beef Cookbook 1999, p63


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