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Beef Barley Stew Here's a great comfort food stew from Lisa Kolenich of Regina, Saskatchewan as published by Taste of Home Magazine.



1-1/2 pounds beef stew meat, cut into 1-inch pieces
1 can (15 ounces) tomato sauce
5 medium carrots, cut into 1/2-inch pieces
1 celery rib, thinly sliced
2 cups fresh or frozen green beans, thawed
2 cups fresh or frozen corn, thawed
3/4 cup medium pearl barley


In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.
Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Yield: 6-8 servings.

Picture and recipe are the property of Taste of Home Magazine and can be viewed on their website at: http://www.tasteofhome.com/Recipes/Beef-Barley-Stew-2