Beef And Barley Stew (crock-pot)

Total Time: 8 hrs 20 mins Preparation Time: 20 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 2 lbs extra lean stewing beef, trimmed of excess fat, cut into 1-inch pieces
• pepper
• 1/3 cup all-purpose flour
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 1 cup sliced carrot
• 2 tablespoons snipped fresh parsley
• 1/2 teaspoon dried thyme, crushed
• 5 cups reduced-sodium fat-free chicken broth
• 1 cup water
• 2 cups potatoes, peeled and cut into 1-inch chunks*
• 2 cups sweet potatoes, peeled and cut into 1-inch chunks*
• 1 cup coarsely chopped roma tomato
• 8 ounces sliced mushrooms
• 1/2 cup medium barley
• 1 cup frozen peas

Recipe

• 1 in a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. add a little water to the skillet and stir to pick up the browned bits. add to the slow cooker.
• 2 add rest of ingredients except thyme.
• 3 cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. add the thyme just before serving.