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Beef and Barley Stew
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Description
Our theme for food this month is “Food from the Heartland” and since we had a cold and rainy weekend, a warm satisfying stew was my food of choice. This is an easy recipe that is hearty and flavorful. Pair this with a nice tossed salad and you have one delicious dinner.
Ingredients
- 1 pound Stew Beef
- 3 cans (14 Oz. Size) Low Sodium Beef Broth
- ½ cups Quick-cooking Barley
- 3 cups Sliced Carrots
- 1 cup Celery, Chopped
- ¼ cubes Onions, Diced
- ½ teaspoons Salt
- ½ teaspoons Black Pepper
Preparation
In a medium pan, brown stew beef on all sides. Transfer to a slow cooker. Add beef broth, barley, carrots, celery, onions, salt and pepper. Cook on high for 4 hours.
Serves 4.
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