Beef and Barley Stew
Pumpkin pie spice adds flavor to this slow cooker beef stew. Serve it for an autumn dinner.
Ingredients
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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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2 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
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
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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Recommended Recipe:
Old-Time Beef Stew
Long and slow cooking on the stovetop makes this stew rich in color and flavor, and with ultra tender meat.
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