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Recipe CATEGORY 222
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| ID | 222 |
| TITLE | Beef Barley Stew |
| CATEGORY | Soups |
| SUBCATEGORY | Stews |
| DESCRIPTION | 1 1/2 pounds beef stew meat, cut into 1-inch pieces 1 medium onion, chopped 2 tablespoons vegetable oil 1 quart water 1 (15 ounce) can tomato sauce 5 medium carrots, cut into 1/2-inch pieces 1 celery rib, thinly sliced 2 teaspoons salt 1/2 teaspoon dried oregano 1/2 teaspoon paprika 1/4 teaspoon pepper 2 cups fresh or frozen green beans 2 cups fresh or frozen corn 3/4 cup medium pearl barley|In a skillet, brown beef and onion in oil; drain. Transfer to a 5-quart crockpot. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Cover and cook on low for 4 to 5 hours. Add beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Yields 6 to 8 servings. |
| VOTE | 50 |
| RATE |
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