I don't remember where I found this recipe - I've made a couple of adjustments to it, too, so I call it mine. I love getting this ready before heading to work (or the night before) -- it's ready when I get home. Make the salad and dinner's on!
Italian Beef Stew
Ingredients:
2 pounds beef stew meat (or a chuck roast cut into cubes)
1 Tbsp cooking oil
1 cup thinly sliced carrots
1 onion, sliced thinly
1 cup sliced celery
1 cup coarsely chopped green pepper
1/4 cup snipped parsley
4 cups beef broth
1 (14-16 oz) can diced tomatoes
1 cup spaghetti sauce
2/3 cup pearl barley
1 1/2 tsp dried basil, crushed
1 tsp salt
1/4 tsp pepper
Directions:
Cut meat into 1-inch cubes. In large skillet, brown meat half at a time in hot oil. Drain well.
Meanwhile, in slow cooker liner, combine carrots, celery, onions, green pepper and parsley. Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt and pepper. Stir in browned meat.
Cook on low setting 10-12 hours or on high 4 1/2-5 hours. Skim off fat. Serve with cooked rice and a nice green salad (no iceberg lettuce).
Serves 6-8.
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