Categories: Barley, Beef, Crock pot

Ingredients

• 2/3 c pearl barley (not quick-cooking)
• 2 1/2 c vegetable or water
• 1 package (6 oz) sliced mushrooms
• 1/2 t dried marjoram
• 1/2 lb very lean ground beef
• 1/2 c chopped celery 1/2 c minced green onion
• 1/4 c half and half
• minced parsley (opt)

Directions

1. Place barley, broth, mushrooms and marjoram in crock pot on low. Cover and cook for 6-7 hours.

2. In large nonstick skillet over medium heat, cook and stir ground beef until browned and crumbly, about 7 minutes. Drain away fat. Add celery and onion; cook and stir 3 minutes. Stir beef mixture into slow cooker with half and half. Cover and cook on high for 10-15 minutes, until beef is hot and vegetables are tender.

3. Garnish with minced parsley, if desired.

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