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  • 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
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.
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.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.


  • For easy cleanup:

    Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

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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