This is a great meal that can accommodate even the largest of appetites. It has everything in it but hassle. I also like to add a bit of BBQ sauce for a bit of a kick.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat.

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  • In a slow cooker, combine beef, potatoes, corn, peas, and barley. Stir in tomato sauce, green onions, and chives. Season with black pepper.

  • Cover and cook on low setting for 4 hours. Stir occasionally, and add water if necessary.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

486.2 calories; 24.5 g protein; 76.9 g carbohydrates; 46 mg cholesterol; 735.4 mg sodium. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/08/2010
After reading reviews I altered this recipe and rated it according to my alterations: I upped the liquid barley and added some more seasonings and boullion. 1 lb extra lean ground beef (seasoned with salt pepper garlic & onion while cooking) 3 medium potatoes peeled & cubed 2 cups barley 1 8 oz can tomato sauce 6 cups water 4 beef boullion cubes 1 vegetable boullion cube (or 2 more beef cubes) 2 cups sliced frozen carrots 1 cup diced onion 2 tsp to 1 tbsp black pepper 4 bay leaves 1 tsp garlic powder cook on low 5-6 hours. stir to loosen barley and keep from sticking to sides/bottom. add 1 can cream corn 2 cans green beans taste test for salt level check potatoes carrots barley for tenderness. If still not fork tender increase temp to high for 30-45 minutes. Should not need more than 7 hours. makes 6 quarts! My 4 kids loved this even asking for a third round! I am on Weight Watchers and not only is this filling but very low in points! Read More
(12)

Most helpful critical review

Rating: 1 stars
01/24/2008
Okay I am not one for giving bad reviews but after I made this I went back and re-read the whole recipe and I didn't leave anything out. Just a bad combination of good ingredients. AND when I cooked it on low for 4 hours as directed the potatoes were not done and the barley was still crunchy. NOT a keeper. Read More
(14)
15 Ratings
  • 5 star values: 2
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
10/08/2010
After reading reviews I altered this recipe and rated it according to my alterations: I upped the liquid barley and added some more seasonings and boullion. 1 lb extra lean ground beef (seasoned with salt pepper garlic & onion while cooking) 3 medium potatoes peeled & cubed 2 cups barley 1 8 oz can tomato sauce 6 cups water 4 beef boullion cubes 1 vegetable boullion cube (or 2 more beef cubes) 2 cups sliced frozen carrots 1 cup diced onion 2 tsp to 1 tbsp black pepper 4 bay leaves 1 tsp garlic powder cook on low 5-6 hours. stir to loosen barley and keep from sticking to sides/bottom. add 1 can cream corn 2 cans green beans taste test for salt level check potatoes carrots barley for tenderness. If still not fork tender increase temp to high for 30-45 minutes. Should not need more than 7 hours. makes 6 quarts! My 4 kids loved this even asking for a third round! I am on Weight Watchers and not only is this filling but very low in points! Read More
(12)
Rating: 1 stars
01/24/2008
Okay I am not one for giving bad reviews but after I made this I went back and re-read the whole recipe and I didn't leave anything out. Just a bad combination of good ingredients. AND when I cooked it on low for 4 hours as directed the potatoes were not done and the barley was still crunchy. NOT a keeper. Read More
(14)
Rating: 4 stars
02/12/2008
I am making this for tonight's supper. I started it before 7 but by noon the potatoes still weren't done. I also added sliced carrots which were also not done after 4 hours. I wasn't worried about it though since I didn't plan to serve it until dinner. I didn't brown the meat first and did add some beef base for additional flavor along with the salt and pepper and a bit of Adobo seasoning and paprika. I sampled it at lunch (minus the uncooked carrots and potatoes) and it really was good. Oh and I didn't have barley so I substituted rice in the same quantity and I used diced white onions instead of green onions. Next time I might use pasta. It's totally worth trying and using as a canvas for other ideas! Read More
(12)
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Rating: 5 stars
10/08/2010
After reading reviews I altered this recipe and rated it according to my alterations: I upped the liquid barley and added some more seasonings and boullion. 1 lb extra lean ground beef (seasoned with salt pepper garlic & onion while cooking) 3 medium potatoes peeled & cubed 2 cups barley 1 8 oz can tomato sauce 6 cups water 4 beef boullion cubes 1 vegetable boullion cube (or 2 more beef cubes) 2 cups sliced frozen carrots 1 cup diced onion 2 tsp to 1 tbsp black pepper 4 bay leaves 1 tsp garlic powder cook on low 5-6 hours. stir to loosen barley and keep from sticking to sides/bottom. add 1 can cream corn 2 cans green beans taste test for salt level check potatoes carrots barley for tenderness. If still not fork tender increase temp to high for 30-45 minutes. Should not need more than 7 hours. makes 6 quarts! My 4 kids loved this even asking for a third round! I am on Weight Watchers and not only is this filling but very low in points! Read More
(12)
Rating: 4 stars
11/19/2006
This is pretty good and really hearty. I did make a couple changes. First I used 4-6 oz sirloin steaks cut up instead of ground beef. I used 3 large potatoes and I added a 6 oz. can of V8 and a bay leaf. I think it could have used a couple more of the steaks but my crock pot wouldn't hold that much. Read More
(10)
Rating: 4 stars
11/10/2010
I had to tweak this recipe A LOT! Here is what I did: 1. I used ground chuck instead of ground beef 2. I used about 1 cup of frozen whole kernel corn instead of cream corn 3. I added rice instead of barley 4. I used 2 small cans of tomato sauce and 1 can of petite diced tomatoes drained 5. I used 1 yellow onion chopped 6. I used about 1 Tbsp. of dried chives 7. I added about 1 Tbsp. celery salt 1 Tbsp. sea salt and 2 Tbsp. seasoned salt. It still did not really taste spicy enough so I added some more pepper and seasoned salt to my bowl. All in all it is a good recipe. Just needed a little tweaking. Thanks! Read More
(8)
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Rating: 3 stars
11/29/2008
Along with the other reviewers my potatoes were not done after 5 hours of cooking. I added some more water and cooked it on high for an hour so the potatoes would be done. This is a good base but needs more spice and more veggies. It was a little bland for my taste. Read More
(3)
Rating: 1 stars
01/06/2012
Terrible! Read More
(2)
Rating: 4 stars
06/15/2009
I was trying to throw something together with what I had around. (Probably didn't quite use what the instructions say either...) The result surprised me. My mom was really excited about it the rest of us not quite as much but it was good. Read More
(2)
Rating: 1 stars
03/07/2011
This was terrible no flavor at all. Read More
(1)