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
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 shredded cheddar cheese
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