BEEF BARLEY STEW

By nurseliz

Ingredients

• 1-1/2 pounds beef stew meat, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 tbsp canola oil
• 4 cups water
• 1 can (15 0z) tomato sauce
• 5 medium carrots,cut into 1/2 inch pieces
• 1 celery rib, thinly sliced
• 2 tsp salt
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/4 tsp 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 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, beans and vegetables are tender.