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Categories:
extra-lean stewing beef pepper flour olive oil onion garlic carrot parsley thyme chicken broth water potatoes sweet potatoes roma tomato mushrooms barley frozen peas
Viewed: 38 - Published at: 6 years agoIngredients
- 2 lbs extra lean stewing beef, trimmed of excess fat, cut into 1-inch pieces
- pepper
- 13 cup all-purpose flour
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 teaspoon minced garlic
- 1 cup sliced carrot
- 2 tablespoons snipped fresh parsley
- 12 teaspoon dried thyme, crushed
- 5 cups reduced-sodium fat-free chicken broth
- 1 cup water
- 2 cups potatoes, peeled and cut into 1-inch chunks*
- 2 cups sweet potatoes, peeled and cut into 1-inch chunks*
- 1 cup coarsely chopped roma tomato
- 8 ounces sliced mushrooms
- 12 cup medium barley
- 1 cup frozen peas
Method
- In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned.
- Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker.
- Add a little water to the skillet and stir to pick up the browned bits.
- Add to the slow cooker.
- Add rest of ingredients except Thyme.
- Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender.
- Add the thyme just before serving.
