Prep 30 mins
Cook 8 hrs
This is a recipe I concocted when I was trying to cut down on my carb intake. I don't watch my carbs as closely anymore, but I don't add the taters either. With all the other veggies and flavors mingled together, you'll never miss them! Update 11/14/12: Many slow cookers run differently, so judge the length and temp accordingly.
- 1 lb lean stewing beef (seasoned and broiled til lighlty browned)
- 1⁄2 onion, chopped
- 1 -2 stalk celery, chopped
- 1⁄2 butternut squash, chopped into small pieces
- 2 turnips, chopped
- 1⁄2 lb fresh green beans, cut into thirds
- 1⁄2 lb baby carrots, sliced lengthwise
- 1 cup frozen peas
- 1 (28 ounce) can crushed tomatoes
- 1 (1 1/4 ounce) envelope dry onion soup mix
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 1⁄2 cup pearl barley
- Mix all of the above ingredients into a large crock pot.
- Cook on high for 4-5 hours or low for 8 hours.
- Remove bay leaves before serving.
I had a friend make this while I was staying with her for a few days as she knows I am allergic to White Potatoes. (Strange, I know!) This was absolutely delicious!! All at the meal were in love with it! I would have never thought of squash and turnips in beef stew. Wonderful. So glad I can have Beef Stew again!
This was a nice change of piece from typical beef stew with a wonderful assortment of fresh vegetables. The barley was also a nice addition. This was definitely lighter on the beef-to-vegetable ratio. I did not precook the beef but just added it to the crock pot with the rest of the ingredients. The only problem that I had with this recipe is that 8 hours on high is way too long and everything overcooked. Food was stuck to the side of the crock pot and the vegetables were too mushy. I think this should cook on LOW for 8 hours and would be just perfect. Made for Fall PAC 2012.