Kathy's No Potato Beef Stew |
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Prep Time: 30 Minutes Cook Time: 480 Minutes |
Ready In: 510 Minutes Servings: 5 |
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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. 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:
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.
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