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Prep Time: 40 Minutes Cook Time: 480 Minutes |
Ready In: 520 Minutes Servings: 7 |
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Ingredients:
4 bacon strips, chopped |
1 1/2 pound(s) beef stew meat, cut into 1/2-inch pieces |
1 medium onion, chopped |
4 medium red potatoes, cut into 1/2-inch cubes |
1 1/2 cup(s) fresh baby carrots, cut in half lengthwise |
1 cup(s) frozen corn |
1/4 cup(s) medium pearl barley |
2 14 1/2-ounce can(s) beef broth |
1 14 1/2-ounce can(s) diced tomatoes with basil, oregano and garlic, undrained |
1 12-ounce jar(s) home-style beef gravy |
1/2 teaspoon(s) pepper |
mashed potatoes, optional |
Directions:
1. • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. In the drippings, cook beef until meat is no longer pink; drain.
2. • In a 5-qt. slow cooker, layer the potatoes, carrots, corn and barley. Top with beef mixture and bacon. Combine the broth, tomatoes, gravy and pepper; pour over top (do not stir).
3. • Cover and cook on low for 8 to 10 hours or until meat and vegetables are tender. Stir before serving. Serve over mashed potatoes if desired.
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