Beef and Barley Stew
When you think of hearty stew - this is the recipe! Beef, barley, tomatoes and vegetables are slow cooked to perfection. Serve with warm hearty bread for soaking up anything that might be left in your bowl!
1 pound lean beef, cut into cubes1 onion, chopped2 tablespoons extra virgin olive oil1 (28 ounce) can Red Gold® Crushed Tomatoes 28 oz2 (10 ounce) bags frozen mixed vegetables1/2 cup quick cooking barley1 tablespoon fresh thyme2 garlic cloves, minced2 cups water
- In a skillet brown beef cubes and onions in oil. Place in a 6 quart slow cooker, add crushed tomatoes, and chicken broth. Stir to combine.
- Add vegetables, barley water, thyme, chili powder and garlic powder. Add water to within 1 inch of the rim. Cook on High for 4 or Low for 6 hours.