This recipe has become one of my go to recipes for several reasons: it’s delicious, it doesn’t require any uncommon ingredients, it’s healthy, it freezes well for lunches, my whole family loves it, and it only takes minutes to assemble before it simmers away in the slow cooker.
This morning before heading out for a play date, I threw the ingredients together, then put them into the crock pot insert and put it into the fridge so when I got home all I had to do was turn the slow cooker on.
Here are the ingredients:
- 1- 1/2 lbs beef stew meat, cut into 1-inch pieces (I only use a lb)
- 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 (I reduce it to 1 teaspoon)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 2 cups fresh or frozen green beans, thawed (I’ve also substituted peas and thought it tasted fine either way)
- 2 cups fresh or frozen corn, thawed
- 3/4 cup medium pearl barley (I really like barley, so I use 1 cup)
- 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 (or peas), corn, and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender.
Yields: 6 – 8 servings.