Ingredients
  • 12   ounces 
    beef or lamb stew meat
  • 1   tablespoon 
    vegetable oil
  • 4  14  ounce cans 
    lower-sodium beef broth
  • 1  14 1/2 ounce can 
    diced tomatoes, undrained
  • 1   cup 
    chopped onion (1 large)
  • 1   cup 
    peeled parsnip or potato cut into 1/2-inch pieces
  • 1   cup 
    frozen mixed vegetables
  • 2/3  cup 
    regular barley
  • 1/2  cup 
    chopped celery (1 stalk)
  • 1   cup 
    bay leaf
  • 2   
    cloves garlic, minced
  • 1   teaspoon 
    dried oregano or basil, crushed
  • 1/4  teaspoon 
    ground black pepper
Directions
1.
Trim fat from meat. Cut meat into 1-inch pieces. In a large skillet, cook meat in hot oil over medium-high heat until brown. Drain off fat.
2.
Transfer meat to a 5- or 6-quart slow cooker. Stir in broth, undrained tomatoes, onion, parsnip, frozen vegetables, barley, celery, bay leaf, garlic, oregano, and pepper.
3.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.
Nutrition information
Per Serving: cal. (kcal) 168, Fat, total (g) 4, chol. (mg) 25, sat. fat (g) 1, carb. (g) 20, fiber (g) 3, pro. (g) 13, sodium (mg) 492, Percent Daily Values are based on a 2,000 calorie diet
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