SLOW-COOKER BEEF AND BARLEY STEW

Slow-Cooker Beef and Barley Stew image

Somehow barley makes every soup better, and it's the same with this satisfying blend of beef, frozen and fresh vegetables, and simple seasonings.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 12h15m

Yield 5

Number Of Ingredients 10

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Ingredients

1 lb. boneless beef round steak (1/2 inch thick), trimmed of fat, cut into 3/4-inch pieces
2 cups frozen cut green beans
1 cup shredded carrots (1 to 2 medium)
1/2 cup uncooked regular pearl barley
1 (4.5-oz.) jar sliced mushrooms, drained
1 (12-oz.) jar mushroom gravy
2 1/2 cups water
2 teaspoons beef-flavor instant bouillon
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper

Steps:

In 3 1/2 or 4-quart slow cooker, combine all ingredients; mix well.
Cover; cook on Low setting for 10 to 12 hours.

Nutrition Facts : Calories 290, Carbohydrate 27 g, Cholesterol 55 mg, Fat 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 4 g, ServingSize 1 1/2 Cups, Sodium 1110 mg, Sugar 4 g