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I tried this tonight, it's good. From Parents magazine, march 2008.
Beef and Barley Stew
1 lb lean stew meat
1 tbs vegetable oil
32 oz beef broth
2 cups baby carrots
1/2 pkg (8 oz) frozen pearl onions
2 stalks celery, sliced
1 cup water
3/4 cup pearl barley
1/2 tsp pumpkin pie spice
1/4 tsp black pepper
1/4 cup chopped fresh parsley
In a large skillet, brown stew meat in oil over med high heat. Transfer to a 4 qt slow cooker.
Stir in the remaining ingredients except parsley.
Cover and cook on low for 9 to 10 hours, or on high for 4 1/2 to 5 hours.
If you want the broth to be a little thinner, add 1/4 cup of water at a time until it reaches the consistency you like.
Spoon the stew into bowls and sprinkle with parsley.
Makes 8 servings.
Nutrition per serving: 184 cal, 17 g protein, 4 g fat, 20 g carb, 283 mg sodium, 4 g fiber