MAKES: 6-8 servings
Ingredients
- 1-1/2 pounds beef stew meat, reduce 1-inch pieces
- 1 medium onion, chopped
- two tablespoons canola oil
- 4 cups water
- 1 can (15 ounces) tomato sauce
- 5 medium carrots, reduce 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 eco-friendly beans, thawed
- 2 cups fresh or frozen corn, thawed
- 3/4 cup medium gem barley
Directions
- Inside a large skillet, brown beef and onion in oil until meat is not pink drain. Transfer to some 5-qt. slow oven. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.
- Cover and prepare on low for 4-5 hrs. Add some beans, corn and barley cover and prepare on low 2 hrs longer or until barley, beef and vegetables are tender.
Freeze option: Place individual servings of cooled stew in freezer containers and freeze as much as 3 several weeks. To make use of, partly thaw in refrigerator overnight. Heat through inside a saucepan, stirring from time to time and adding just a little water if required. Yield: 6-8 servings.
Initially printed as Beef Barley Stew in Taste of Home August/September 1998, p39