Beef and Barley

Total Time

Prep: 15 min. Cook: 4 hours


8 servings

Updated: Jun. 27, 2023
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


  • 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


  1. In a large skillet, cook beef over medium heat until no longer pink, 10-12 minutes; crumble beef; 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.
  2. Cover 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.

Nutrition Facts

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