Heather's Beef, Barley & Vegetable Stew for the CrockPot


4.7 of 5 (16)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 231.0
  • Total Fat: 3.1 g
  • Cholesterol: 23.0 mg
  • Sodium: 164.6 mg
  • Total Carbs: 39.7 g
  • Dietary Fiber: 6.0 g
  • Protein: 12.1 g

View full nutritional breakdown of Heather's Beef, Barley & Vegetable Stew for the CrockPot calories by ingredient
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Introduction

It's a rare, rainy and cold day here in Arizona. Perfect for a bowl of rich beef stew. Served with a bit of crusty bread it's a comforting and warm meal.

Each serving is approximately 1 1/2 cup.
It's a rare, rainy and cold day here in Arizona. Perfect for a bowl of rich beef stew. Served with a bit of crusty bread it's a comforting and warm meal.

Each serving is approximately 1 1/2 cup.

Number of Servings: 8

Ingredients

    10 oz. stew meat, cut into 1/2-inch pieces
    1 medium onion, chopped
    8 oz baby carrots (about 30)
    1 can low sodium diced tomatoes, undrained
    3 cups low sodium beef broth
    2 small cans low sodium V8 juice
    1/2 c all purpose flour
    1 T Worcestershire sauce
    1 t sugar
    1 t dried marjoram leaves
    1/4 t fresh ground pepper
    4 medium sized new potatoes, cut in chunks
    1/2 c pearl barley

Directions

Mix all ingredients except beef in 6 quart slow cooker. Add beef (do not stir). Cover and cook on low heat for 8 - 9 hours or until vegetables are tender. Stir well before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user AZHIKERCHICK.

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