Ingredients
1-1/2 pounds beef stew meat, cut into 1-inch pieces1 medium onion, chopped2 tablespoons canola oil4 cups water1 can (15 ounces) tomato sauce5 medium carrots, cut into 1/2-inch pieces1 celery rib, thinly sliced2 teaspoons salt1/2 teaspoon dried oregano1/2 teaspoon paprika1/4 teaspoon pepper2 cups fresh or frozen green beans, thawed2 cups fresh or frozen corn, thawed3/4 cup medium pearl barley
Preparation
In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.
Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender.
