Ingredients
2 pounds ground beef2 tablespoons butter1 cup quick-cooking barley1 can (15 ounces) diced carrots, undrained1 can (14-1/2 ounces) diced tomatoes, undrained1 can (10-3/4 ounces) condensed tomato soup, undiluted2 celery ribs, finely chopped1/2 cup water1-1/2 to 2 teaspoons salt1/2 teaspoon pepper1/2 teaspoon chili powder1 teaspoon Worcestershire sauce1 bay leaf1 cup soft bread crumbs1 cup shredded cheddar cheeseMinced fresh parsley, optional
Preparation
In a large skillet, cook beef over medium heat until no longer pink, 10-12 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, 3-5 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, about 4 hours. Discard bay leaf before serving. Garnish with fresh parsley, if desired.
