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Categories:
ground round onion garlic cabbage stalks celery carrots barley potatoes thyme basil chili powder paprika mustard powder bay leaves black pepper water tomatoes salt
Viewed: 28 - Published at: 9 years agoIngredients
- 3/4 lb. ground round
- 1 lg. onion, chopped
- 2 lg. cloves, garlic minced
- 3 cups cabbage, shredded
- 2 lg. stalks celery, sliced
- 2 lg. carrots, peeled and sliced
- 1/3 cup pearled barley
- 1 cup potatoes, peeled and cubed
- 5 beef bouillon cubes
- 2 tsp. dried thyme leaves
- 1 tsp. dried basil leaves
- 1 tsp. chili powder
- 1 tsp. paprika
- 1/2 tsp. dry mustard powder
- 2 bay leaves
- 1/4 tsp. black pepper
- 6 cups water
- 1 can stewed tomatoes
- Salt, to taste (optional)
Method
- In Dutch oven or large skillet, combine ground beef, onion and garlic.
- Cook over medium heat, stirring frequently.
- until beef has changed color.
- Turn out meat mixture onto large plate lined with paper towels to absorb any excess fat.
- n large crock pot, combine cabbage, celery, carrots, barley, potatoes, bouillon cubes, thyme, basil, chili powder, paprika, mustard, bay leaves, and pepper.
- Add beef and onion mixture.
- Add water.
- Cover and cook on low 7 to 9 hours or until barley is tender.
- Add tomatoes.
- Cook an additional 10 minutes.
- Add salt, if desired.
