Beef and Barley
TOTAL TIME: Prep: 15 min. Cook: 4 hours
YIELD: 8 servings.
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
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2 pounds ground beef
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2 tablespoons butter
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1 cup quick-cooking barley
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1 can (15 ounces) diced carrots, undrained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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2 celery ribs, finely chopped
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1/2 cup water
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1-1/2 to 2 teaspoons salt
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1/2 teaspoon pepper
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1/2 teaspoon chili powder
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1 teaspoon Worcestershire sauce
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1 bay leaf
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1 cup soft bread crumbs
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1 cup shredded cheddar cheese
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Minced fresh parsley, optional
Directions
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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.
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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.
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