Servings: 10
| 2 lb Extra lean ground beef | 2 c Sliced celery (1/2 in) |
| 2 c Sliced carrots (1/2 in) | 2 c Coarsely chopped cabbage |
| 1/2 c Chopped onion | 2 cans Beef broth (50 oz) |
| 1 can Whole tomatoes (28 oz) | 2/3 c Uncooked barley |
| 1 t Basil | 2 t Thyme |
| 2 Cloves garlic (chopped) | 1 2/3 T Brown sugar |
| 1 2/3 T Balsamic vinegar | 2 t Worcestershire sauce |
| 1 dash Pepper |
In a large kettle, brown ground beef just until it is no longer pink, crumbling meat into small pieces. Drain fat (pour meat and fat through strainer over bowl). Allow to drain 5 to 10 minutes.
Return drained meat to pan and add celery, carrots, cabbage, onion, beef broth, chopped tomatoes (including juice), barley, thyme. basil, and garlic. Cover pan and bring to boil. Reduce heat and simmer 40 minutes to an hour or until barley is tender. Remove from heat, stir in brown sugar, vinegar, and Worcestershire sauce. Add pepper to taste.
This recipe is from "Pasta and Co. by Request" by Marce Rosene. - Flo Leighton 1994