Wine, Barley, and Beef (Crock Pot Style)

YUMMMMY is what I say. I found this recipe in a cookbook, liked it but wanted something better. So I adapted this recipe after playing with it. Here is what I came up with.

• Ready In: 4 hrs 15 mins
• Serves: 8-10

Ingredients

• 1 -1 1⁄2 lb beef stew meat (cubed 1 inch pieces)
• 1  tablespoon  cooking oil
• 1  cup carrots, sliced diagonally or 1  cup  use  baby carrots
• 1  cup  sliced celery
• 1  large onion, chunked
• 14  ounces tomatoes (chunked or cut up)
• 1  cup pearl barley
• 2  large potatoes, cut in 1 in cubes
• 16  ounces green beans (drain liquid from can)
• 1  cup red wine or 1  cup Burgundy wine
• 4  cups beef broth (or water and bouillon to make equivalent)
• 2  garlic cloves, crushed
• 2  teaspoons basil, crushed
• 1⁄2 tablespoon hot red pepper flakes (optional)
• 1  teaspoon pepper
• 1⁄3 cup parsley, garnish

Directions

1. in skillet heat oil and toss in stew meat to sear.
2. drain oil and toss into crock pot.
3. add in all other ingredients except parsley.
4. stir.
5. cover and cook on low 9-10 hours, high 4-5 hours.
6. before serving add parsley, stir.
7. serve with salad, crusty bread, and a hard cheese.
8. NOTE! Crock pots cook differently, newer ones cook hotter. Please check at initial times for low and high.
9. ***Searing meat is optional, I have had to toss everything in before work without searing and it came out well.