Beef and Barley (Crockpot)

Contributed By: Parker


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 to 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 to 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.

Helpful Hints:

TOTAL TIME: Prep: 15 min. Cook: 4 hours
YIELD: 8 servings.
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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