Kathy's No Potato Beef Stew

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.

• Ready In: 8 hrs 30 mins
• Serves: 4-5

Ingredients

• 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 1/4ounce) envelope  dry onion soup mix
• 2  tablespoons Worcestershire sauce
• 2  bay leaves
• 1⁄2 cup pearl barley

Directions

1. Mix all of the above ingredients into a large crock pot.
2. Cook on high for 4-5 hours or low for 8 hours.
3. Remove bay leaves before serving.