Beef and Barley Stew (Crock-Pot)

From better homes and gardens

• Ready In: 8 hrs 20 mins
• Serves: 8

Ingredients

• 2  lbs  extra  lean stewing beef, trimmed of excess fat, cut into 1-inch pieces
•  pepper
• 1⁄3 cup all-purpose flour
• 2  tablespoons olive oil
• 1  medium onion, chopped
• 1  teaspoon  minced garlic
• 1  cup  sliced carrot
• 2  tablespoons  snipped fresh parsley
• 1⁄2 teaspoon dried thyme, crushed
• 5  cups  reduced-sodium fat-free chicken broth
• 1  cup water
• 2  cups potatoes, peeled and cut into 1-inch chunks*
• 2  cups sweet potatoes, peeled and cut into 1-inch chunks*
• 1  cup  coarsely chopped roma tomato
• 8  ounces  sliced mushrooms
• 1⁄2 cup  medium barley
• 1  cup  frozen peas

Directions

1. In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker. Add a little water to the skillet and stir to pick up the browned bits. Add to the slow cooker.
2. Add rest of ingredients except Thyme.
3. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender. Add the thyme just before serving.