Soup, Chili, Stew and Dumpling Recipes
Beef Barley Stew
Yield: 6 to 8 servings
Ingredients
- 1 1/2 pounds beef stew meat, cut into 1 inch pieces
- 1 medium onion, chopped
- 2 tablespoons vegetable oil
- 1 quart water
- 1 (15 ounce) can tomato sauce
- 5 medium carrots, cut into 1/2 inch pieces
- 1 celery rib, thinly sliced
- 2 teaspoons salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 2 cups fresh or frozen green beans
- 2 cups fresh or frozen corn
- 3/4 cup medium pearl barley
Instructions
- In a skillet, brown beef and onion in oil; drain.
- Transfer to a 5 quart slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Cover and cook on LOW for 4 to 5 hours.
- Add beans, corn and barley; cover and cook on LOW 2 hours longer or until barley, beef and vegetables are tender.