Ingredients (6-8 servings)
1.5-2 pounds stew beef, cubed
1 (14oz) can diced tomatoes
1 (8oz) can tomato sauce
2 cups carrot slices (cut into about 1/2inch pieces)
1 cups celery slices (cut into about 1/2inch pieces)
1 cup onion slices (cut into about 1/2inch pieces)
3/4 cup pearl barley (rinsed and drained)...
5 cups beef broth
1 teaspoon salt
1 bay leaf
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon pepper
1 (14oz) can diced tomatoes
1 (8oz) can tomato sauce
2 cups carrot slices (cut into about 1/2inch pieces)
1 cups celery slices (cut into about 1/2inch pieces)
1 cup onion slices (cut into about 1/2inch pieces)
3/4 cup pearl barley (rinsed and drained)...
5 cups beef broth
1 teaspoon salt
1 bay leaf
1/2 teaspoon sage
1/2 teaspoon thyme
1/2 teaspoon pepper
Instructions
Combine all ingredients in slow cooker. Mix well. Cover and cook over LOW heat for 7.5-8 hours.
NOTE: At about 7.5 hours, I added a cup of water...it looked like it needed a little more liquid.
No comments:
Post a Comment