|1½ pounds||Beef stew meat|
|1 tablespoon||Cooking oil|
|1 cup||Thinly sliced carrots|
|1 cup||Sliced celery|
|1 medium||Onion, thinly sliced|
|½ cup||Coarsely chopped green pepper|
|¼ cup||Snipped parsley|
|4 cups||Beef broth|
|16 ounces||Can tomatoes, cut up|
|1 cup||Spaghetti sauce|
|⅔ cup||Pearl barley|
|1½ teaspoon||Dried basil, crushed|
Cut meat into 1-inch cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile, in a 3½, 4, 5, or 6 quart crockery cooker combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spaghetti sauce, barley, basil, salt and pepper. Stir in browned meat.
Cover; cook on low heat setting for 10-12 hours or on high heat setting for 4 ½-5 hours. Skim off fat. Serves 6-8.
For 1 quart crockery cooker: Use ⅓ pound beef stew meat; 1 TBSP cooking oil; ⅓ c sliced carrot or celery; half of a small onion, thinly sliced; 2 TBSP coarsely chopped green pepper; 1 TBSP snipped parsley; 1 c beef broth; one 7 ½ oz can tomatoes, cut up; ¼ c spaghetti sauce; 3 TBSP pearl barley; ½ tsp dried basil, crushed; ¼ tsp salt; and dash pepper. Prepare as above. Cook for 9-10 hours.
Makes 2 servings.
from Better Homes and Gardens New Crockery Cooker Cook Book posted by Tiffany Hall-Graham
Submitted By TIFFANY HALL-GRAHAM On 04-26-95
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