Beef and Barley

Directions

• In a large skillet, cook beef over medium heat until no longer pink, 10-12 minutes, breaking 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 carrots, tomatoes, soup, celery, water, salt, pepper, chili powder and bay leaf. Sprinkle with bread crumbs and cheese.
• Cover and cook on high for 4 hours or until heated through and barley is tender. Discard bay leaf before serving.