Crock Pot Beef Barley Stew
1-1/2 lb. beef stew meat, cut into 1" pieces
1 medium onion, chopped
2 TB vegetable oil
1 quart water OR chicken broth
1 can (15 oz.) tomato sauce
5 medium carrots, peeled and cut into 1/2" pieces
1 celery rib, thinly sliced
2 tsp. salt
1/2 tsp. dried oregano
1/2 tsp. paprika
1/4 tsp. ground black pepper
2 cups fresh or frozen green beans, thawed
2 cups fresh or frozen corn, thawed
3/4 cup medium pearl barley
In a skillet, brown beef and onion in oil; drain. Transfer to a 5
quart crock pot/slow cooker.
Add water, tomato sauce, carrot, celery, salt, oregano, paprika and pepper.
Cover and cook on LOW heat setting for 4 to 5 hours.
Add beans, corn and barley; cover and cook on LOW heat setting for 2
hours longer or until barley, beef and vegetables are tender.
Yield: 6 to 8 servings.
Later.
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