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Savory and Hearty Beef Barley Stew
by Julie VanWynsberghe
serves: 4
  Beef Barley Stew
Ingredients:
  2 cups   baby carrots
  10 oz   fresh mushrooms
  1.50 lbs   boneless beef chuck steak, 1" pieces
  2 tsp   minced onion
  1 tsp   onion powder
  1 tsp   salt
  32 oz   beef broth
  14.50 oz   Rotel tomatoes
  1 cups   water
  3/4 cup   uncooked pearled barley
  1 cup   frozen corn
  1/4 tsp   black pepper
  1/2 head   cabbage
Directions:
  In a slow cooker, layer carrots, cabbage, mushrooms and beef

In a medium bowl, mix the onions, onion powder, salt, tomatoes, water and barley. Pour mixture over beef.

Cook, covered, on low 8-10 hours or until beef is tender

Stir in corn and cook, covered, 5 minutes longer, or until heated through. Season with ground black pepper and serve