BEEF BARLEY STEW

By curly

Ingredients

• 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

Preparation

Step 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.

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. Yield: 6-8 servings.


Nutritional Facts
1 serving (1 cup) equals 299 calories, 10 g fat (3 g saturated fat), 53 mg cholesterol, 896 mg sodium, 32 g carbohydrate, 7 g fiber, 21 g protein.