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Beef and Barley

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
  • Total Time
    Prep: 15 min. Cook: 4 hours
  • Makes
    8 servings


  • 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


  • 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.
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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