Ingredients
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1 -1 1/2 lb beef stew meat (cubed 1 inch pieces)
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1 tablespoon cooking oil
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1 cup carrots, sliced diagonally or 1 cup use baby carrots
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1 cup sliced celery
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1 large onion, chunked
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14 ounces tomatoes (chunked or cut up)
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1 cup pearl barley
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2 large potatoes, cut in 1 in cubes
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16 ounces green beans (drain liquid from can)
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1 cup red wine or 1 cup Burgundy wine
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4 cups beef broth (or water and bouillon to make equivalent)
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2 garlic cloves, crushed
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2 teaspoons basil, crushed
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1 teaspoon pepper
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1/3 cup parsley, garnish
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1/2 tablespoon hot red pepper flakes
Instructions
- in skillet heat oil and toss in stew meat to sear.
- drain oil and toss into crock pot.
- add in all other ingredients except parsley.
- stir.
- cover and cook on low 9-10 hours, high 4-5 hours.
- before serving add parsley, stir.
- serve with salad, crusty bread, and a hard cheese.
- NOTE! Crock pots cook differently, newer ones cook hotter. Please check at initial times for low and high.
- ***Searing meat is optional, I have had to toss everything in before work without searing and it came out well.