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Ingredients
1 Teaspoon seasoned salt
1 Teaspoon onion powder
1 Teaspoon garlic powder
1 1/2 Pounds beef stew meat, cut into 1" cubes
2 Tablespoons canola oil
3 Cups chicken broth
3 Medium potatoes, peeled and diced
1 Cup fresh carrots, sliced thin
1 Cup celery, chopped
1/2 Cup onion, chopped
1 Teaspoon beef bouillon granules
1 (15 1/4 oz) Can whole kernel corn, drained
1 (14 1/2 oz) Can diced tomatoes, undrained
1 (8 1/2 oz) Can peas, drained
1 Cup tomato juice
3/4 Cup medium pearl barley
1/2 Teaspoon salt
Instructions
In a large resealable plastic bag, combine the seasoned salt, onion powder and garlic powder. Add beef and toss to coat. In a large skillet, brown beef in oil until meat is no longer pink; drain. Transfer to a 5 or 6 quart crockpot. Add the water, potatoes, carrots, celery, onion and bouillon. Cover and cook on LOW for 5 to 6 hours or until meat and vegetables are almost tender. Add the corn, tomatoes, peas, tomato juice, barley, salt and pepper; cover and cook 2 hours longer or until barley is tender.