My mom gave me this recipe to try and I am so glad that she did. Everyone needs to make this stew this winter! It is so hearty and comforting and perfect for cold winter nights. The other fabulous thing about it is that it is made in the crockpot so it is super easy. I chopped up the veggies the night before and then just dumped all the ingredients in the crockpot in the morning and let it cook all day while I was at work. It was a little thick when I got home so I thinned it out by adding a little more water. This is great served with crusty French bread and would be delicious with cornbread too.
2 pounds stew beef - cut into 1 inch cubes
1 - 16 ounce can diced tomatoes
1 - 8 ounce can tomato sauce
2 cups carrot slices (slice the carrots into rounds about 1/3 inch thick and have all the vegetables sliced about the same size)
1 1/2 cups celery slices
1 cup onion slices
1/2 cup regular barley (rinsed and drained)
1/2 cup water
1 teaspoon salt
1 bay leaf
1/2 teaspoon sage
1/2 teaspoon thyme
1/4 teaspoon pepper
Combine all ingredients in slow cooker; mix well. Cover and cook over low heat for 8 hours (do not open while cooking). Mix well before serving.
I only used about 1.25 lbs of stew meat which turned out to be a perfect amount. It made 4 large servings. If you use the full 2 lbs it would probably make 6-8 servings.
Calories (based on 6 servings): 290