|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|
|1||16-oz 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 to 5 hours. Skim off fat. Serves 6-8.
posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 12 Feb 94 Submitted By GAIL SHIPP On 09-15-95
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