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Beef and Barley

 Beef and Barley
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
8 ServingsPrep: 15 min. Cook: 4 hours

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

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,

2 of 2

Beef and Barley (continued)

Nutritional Facts: 18 g fat (9 g saturated fat), 78 mg cholesterol, 990 mg sodium, 34 g carbohydrate, 7 g fiber, 28 g protein.