Taste of Home
Barley Beef Stew
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 8 servings.
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
Ingredients
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1-1/2 pounds beef stew meat, cut into 1-inch pieces
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1 medium onion, chopped
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2 tablespoons canola oil
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4 cups water
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1 can (15 ounces) tomato sauce
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5 medium carrots, cut into 1/2-inch pieces
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1 celery rib, thinly sliced
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2 teaspoons salt
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1/2 teaspoon dried oregano
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1/2 teaspoon paprika
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1/4 teaspoon pepper
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2 cups fresh or frozen green beans, thawed
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2 cups fresh or frozen corn, thawed
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3/4 cup medium pearl barley
Directions
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1.
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.
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2.
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.
Nutrition Facts
1-1/4 cups: 299 calories, 10g fat (3g saturated fat), 53mg cholesterol, 896mg sodium, 32g carbohydrate (8g sugars, 7g fiber), 21g protein.
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