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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 8 |
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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 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:
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.
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