BEEF AND BARLEY

Beef and Barley image

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 several people. -Linda Ronk, Melbourne, Florida

Provided by Taste of Home

Categories Dinner

Time 4h15m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

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 cup soft bread crumbs
1 cup shredded cheddar cheese
Minced fresh parsley, optional

Steps:

In a large skillet, cook beef over medium heat until no longer pink, 10-12 minutes, breaking it into crumbles; 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. , Cover and cook on high until heated through and barley is tender, 4 hours. Discard bay leaf before serving. Garnish with fresh parsley, if desired.

Nutrition Facts : Calories 409 calories, Fat 18g fat (9g saturated fat), Cholesterol 78mg cholesterol, Sodium 990mg sodium, Carbohydrate 34g carbohydrate (9g sugars, Fiber 7g fiber), Protein 28g protein.