Beef and Barley Stew
Recipe from Parents

Pumpkin pie spice adds flavor to this slow cooker beef stew. Serve it for an autumn dinner.


Beef and Barley Stew

by 2  people


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Ingredients
  • 1 pound
    lean beef stew meat
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  • 1 tablespoon
    vegetable oil
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  • 1 package (32 ounces)
    reduced-sodium beef broth
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  • 2 cups
    baby carrots
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  • 1/2 package (16 ounces)
    frozen small whole onions (1-3/4 cups)
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  • stalks celery, sliced
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  • 1 cup
    water
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  • 3/4 cup
    pearl barley
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  • 1/2 teaspoon
    pumpkin-pie spice
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  • 1/4 teaspoon
    ground black pepper
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  • 1/4 cup
    chopped fresh parsley
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Directions
1.
In a large skillet, brown stew meat in hot oil over medium-high heat. Then transfer to your 4-quart slow cooker. Stir in all of the remaining ingredients except the parsley.
2.
Cover and cook on low for 9 to 10 hours or on high for 4-1/2 to 5 hours- whichever you find more convenient. If you want the broth to be a little thinner, stir in 1/4 cup of water at a time until it reaches the consistency you like. Spoon the stew into bowls and sprinkle with parsley.

Nutrition information
Per serving: Calories 184, Total Fat 4 g, Sodium 283 mg, Carbohydrate 20 g, Fiber 4 g, Protein 17 g. Percent Daily Values are based on a 2,000 calorie diet
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