Ingredients:
1 pound Beef stew, cubed
1 tbsp Olive oil
5-6 Yukon (yellow) potatoes, peeled and diced
8 oz. pkg Frozen peas
16 oz. pkg Frozen corn
16 oz. pkg Fresh baby carrots
2 - 12 oz. jars Beef gravy
2 - 15 oz. cans Tomato sauce
2 cups Water
1/2 - 3/4 cup Barley
Salt and pepper
Dried parsley for color
|
Preparation:
In a skillet over medium heat, brown beef in oil; drain. Add potatoes to skillet; cook until softened.
Combine beef mixture and remaining ingredients (except 2 cups water, barley, salt and pepper and parsley) into slow cooker.
Cover and cook on LOW setting for 4 hours, stirring occasionally.
Lift cover and add 2 cups water and barley to slow cooker. Add salt and pepper and parsley.
Return cover and cook for 4 more hours, stirring occasionally.
Serve in bowls.
|