On cool days, which we get plenty of here, I like to get out my slow cooker and make up a batch of this comforting stew. Trying to appeal to 10 picky eaters in our large household is not too easy, but with this recipe, everyone asks for seconds. -Barb Smith, Regina, Saskatchewan
- 1-1/2 pounds beef stew meat, cut into 1-inch pieces
- 1 medium onion, chopped
- 2 tablespoons canola oil
- 4 cups water
- 1 can (15 ounces) 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, thawed
- 2 cups fresh or frozen corn, thawed
- 3/4 cup medium pearl barley
- In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.
Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender.
Freeze option: Place individual portions of cooled stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Yield: 6-8 servings.
Originally published as Beef Barley Stew in Taste of Home August/September 1998, p39
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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