Name: Kathy's No Potato Beef Stew
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 4-5 serving(s)
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 1/4 ounce) envelope dry onion soup mix; 2 tablespoons Worcestershire sauce; 2 bay leaves; 1/2 cup pearl barley

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Recipe by DuChick

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Kathy's No Potato Beef Stew created by JackieOhNo

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:: 8hrs 30mins
Serves:
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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 1/4 ounce) envelope dry onion soup mix
2 tablespoons Worcestershire sauce
2 bay leaves
¹⁄₂ cup pearl barley

directions

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.

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RECIPE MADE WITH LOVE BY

@DuChick

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@DuChick

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"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."

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review by s.s4549

11/8/2015

If you were substituting the barley for the potatoes to cut carbs, you probably actually INCREASED the carbs. One small potato only has about 15 grams of carbs. 1/4 cup of dry pearl barley (about 1 cup cooked, small potato) has about 35 grams of carbs. Not saying this is a bad recipe though. I decided to check only because I was recently diagnosed as being diabetic and am now watching carbs.

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tweak by s.s4549

11/8/2015

If you were substituting the barley for the potatoes to cut carbs, you probably actually INCREASED the carbs. One small potato only has about 15 grams of carbs. 1/4 cup of dry pearl barley (about 1 cup cooked, small potato) has about 35 grams of carbs. Not saying this is a bad recipe though. I decided to check only because I was recently diagnosed as being diabetic and am now watching carbs.

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review by JackieOhNo

11/2/2012

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.

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photo by JackieOhNo

10/29/2012

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review by sewinghen

2/15/2012

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!

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