My hungry clan doesn’t usually consider a bowl of soup “dinner,” but after one taste of my comforting beef barley, they declared it a keeper!
—GINNY PERKINS COLUMBIANA, OH
PREP: 15 MIN. • COOK: 9 HOURS • MAKES: 8 SERVINGS (2 1/2 QUARTS)
1 1/2 pounds beef stew meat
1 tablespoon canola oil
1 can (14 1/2 ounces) diced tomatoes
1 cup chopped onion
1 cup diced celery
1 cup sliced fresh carrots
1/2 cup chopped green pepper
4 cups beef broth
2 cups water
1 cup spaghetti sauce
2/3 cup medium pearl barley
1 tablespoon dried parsley flakes
2 teaspoons salt
1 1/2 teaspoons dried basil
3/4 teaspoon pepper
1. In a large skillet, brown meat in oil over medium heat; drain.
2. Meanwhile, in a 5-qt. slow cooker, combine the vegetables, broth, water, spaghetti sauce, barley and seasonings.
3. Stir in beef. Cover and cook on low for 9-10 hours or until meat is tender. Skim fat.