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Monday, December 4, 2017

Slow Cooker Beef & Barley Stew

Life's been super busy folks, as I'm sure you can relate.

Luckily, the Thanksgiving break freed up some time in the kitchen. This easy beef stew recipe comes from a meal prep class I took at a local grocery store. All of my boys loved it, so I made it again this week (with a few little tweaks) while we still had relatives in town.

A double batch will fit in a 6 quart slow cooker, so that you can feed a crowd or stock your freezer.

And like many stews, this one tastes even better the second day.

Mangia! Mangia!
Andrea


Slow Cooker Beef & Barley Stew
Inspired by a recipe from Hyvee

1 pound beef stew met, cut into bite-size chunks
1 1/4 cups carrots, diced
1 1/4 cup onion, chopped
3/4 cup celery, diced
1/4 cup fresh Italian parsley leaves, chopped
1 tablespoon fresh thyme leaves, chopped
1 teaspoon sugar
2 tablespoons beef bouillon paste
1/2 cup pearl barley
1 15 ounce can tomato sauce
5 cups water

Combine all ingredients in the bowl of your slow cooker. Cook for 8 to 10 hours on low. Serve with dinner rolls or crusty bread. Refrigerate or freeze any leftovers.
















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