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Categories:
ground beef beef stock tomatoes cabbage potato onion celery carrot garlic thyme basil chili powder paprika mustard bay leaves barley salt
Viewed: 20 - Published at: 2 years agoIngredients
- 12 ounces ground beef
- 1 12 quarts beef stock
- 1 (14 1/2 ounce) can stewed tomatoes
- 3 cups shredded cabbage
- 1 cup cubed peeled potato
- 1 cup diced onion
- 12 cup sliced celery
- 12 cup sliced carrot
- 2 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon basil
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 12 teaspoon dry mustard
- 2 bay leaves
- 13 cup quick-cooking barley
- salt and pepper
Method
- Cook beef over medium heat until browned.
- Combine beef and remaining ingredients, except barley salt and pepper, in slow cooker.
- Cover and cook on low for 6-8 hours, adding barley during the last 30 minutes.
- Discard bay leaves.
- Season to taste with salt and pepper.
