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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