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     Title: Beef-Barley Soup
Categories: beef, crockpot, soups/stews
     Yield: 6 servings

 1 1/2 lb Beef stew meat
     1 tb Oil
     1 c  Carrots; sliced thin
     1 c  Celery; sliced
     1 md Onion; sliced thin
   1/2 c  Green pepper; coarsely chopped
   1/4 c  Parsley; snipped
     4 c  Beef broth
     1 cn Tomatoes; cut up
     1 c  Spaghetti sauce
   2/3 c  Pearl barley
 1 1/2 ts Basil; dry & crushed
     1 ts Salt
   1/4 ts Pepper

 Cut meat into 1" cubes. In a large skillet brown meat, half at a
 time, in hot oil. Drain well  Meanwhile in crockpot combine
 carrots, celery, onion, green pepper, and parsley. Add broth,
 undrained tomatoes, spaghetti sauce, barley, basil, salt, and
 pepper. Stir in browned meat. Cover; cook on low-heat setting for
 10-12 hours or on high-heat setting for 4-1/2 to 5 hours. Skim off
 fat.

 Source: Better Homes & Gardens New Crockery Cookbook

 Posted by: Terrie Peterson

 MY MODIFICATIONS: Because we are moving this weekend, I didn't have
 many things handy so I just used what I had still unpacked. Here it
 is:

 1 1/4 lb Stew beef
    28 oz Can crushed tomatoes
     4 c  Water
     4    Beef bouillon cubes
     4    Carrots; thinly sliced
   1/2    Onion; thinly sliced
 1 1/2 ts Basil
     1 ts Salt
   1/4 ts Pepper
   2/3 c  Pearl barley
     1 sm Can corn

 I just dumped them all in together and let it cook for 4 hours on
 high. The meat was done but still somewhat tough, so we just ate
 the soup (left the meat in there) and let the soup continue to cook
 on low for several more hours. I just tried it and the meat is
 done, falling apart! This has such a great flavor, we will be
 having it again soon.

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