Three hours in the slow cooker produces this mouthwatering stew.
INGREDIENTS
- 1.5 lb (750g) lean ground beef
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 cup (250 mL) pot or pearl barley
- 1 can (10 oz [284 mL]) condensed less-sodium beef broth, undiluted
- 1-1/4 cups (310mL) water
- 1 can (19 oz[540mL]) whole tomatoes
- 1 cup (250mL) corn kernels
- 1 Tbsp (15 mL) packed brown sugar
- 1/2 tsp (2mL) salt, or to taste
- 1/4 tsp (1ml) ground black pepper
- 1 Tbsp (15mL) vinegar
INSTRUCTIONS
In a large skillet over medium-high heat, lightly brown beef. Add green pepper, onion, and garlic, and saute for 1 minute. Pour mixture into slow cooker. Stir in barley and beef broth. Add measured water. Stir in tomatoes, corn, brown sugar, salt, pepper and vinegar. Cover slow cooker and cook on high for 3 hours or until barley is soft.
Makes 6 servings
NUTRITION FACTS (per serving)
Calories: 428 Sugar: 7g Fat: 18g Carbohydrates: 40g Fiber: 7g Protein: 27g Saturated Fat: 7g Trans Fat: 1g Cholesterol: 77mg Sodium: 705mg Potassium: 689mg
recipe from go barley modern recipes for an ancient grain by Pat Inglis and Linda Whitworth
