Beef Barley Stew

By dette

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

• 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) Hunt’s® 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

Directions
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.