Beef and Barley Stew
Recipe from
Parents
Pumpkin pie spice adds flavor to this slow cooker beef stew. Serve it for an autumn dinner.

Servings:
8 servings
Ingredients
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1 poundlean beef stew meatsee savings

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1 tablespoonvegetable oilsee savings

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1 package (32 ounces)reduced-sodium beef brothsee savings

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2 cupsbaby carrotssee savings

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1/2 package (16 ounces)frozen small whole onions (1-3/4 cups)see savings

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2stalks celery, slicedsee savings

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1 cupwatersee savings

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3/4 cuppearl barleysee savings

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1/2 teaspoonpumpkin-pie spicesee savings

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1/4 teaspoonground black peppersee savings

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1/4 cupchopped fresh parsleysee savings

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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