Slow Cooker Beef and Barley Stew
This stew is a meal in itself. Serve with whole grain bread and Chestnut Applesauce for dessert.
Slow Cooker Beef and Barley Stew
This stew is a meal in itself. Serve with whole grain bread and Chestnut Applesauce for dessert.
Ingredients
  • 1 pound beef trimmed of fat and cubed
  • ½ cup chopped onion
  • 1 stalk celery chopped or ½ cup chopped celeriac
  • 4 garlic cloves minced
  • 1 large bell pepper chopped
  • 2 cups Plum Regal Puree 1 jar
  • 2 medium carrots chopped (about ½ cup)
  • 2 cups beef stock or 2 cups tomato juice or water
  • ½ cup pearl barley
  • 1 bay leaf
  • 4 small potatoes scrubbed, peelings on, cut into cubes
  • 1 teaspoon dried thyme
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • ½ teaspoon chili powder
  • 1 cup chopped cabbage
  • 1 cup frozen edamame
  • sea salt and fresh pepper to taste
Instructions
  1. Add all ingredients except chopped cabbage and edamame to your slow cooker, and cook on low heat for 6 – 8 hours.
  2. Add the cabbage and edamame, increase heat to high and cook for 30 minutes.
  3. Makes about 6 servings.
Recipe Notes

Nutritional analysis per serving: 352 calories, 33 grams protein, 39 grams carbohydrates, 8 grams fat, 837 mg. sodium, 8 grams fiber.

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