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.
