Barley Beef Stew

• 1-1/2 pounds beef stew meat, cut into 1-inch pieces
• 1 medium onion, chopped
• 2 tablespoons canola oil
• 4 cups water
• 1 can (15 ounces) tomato sauce
• 5 medium carrots, cut into 1/2-inch pieces
• 1 celery rib, thinly sliced
• 2 teaspoons salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 2 cups fresh or frozen green beans, thawed
• 2 cups fresh or frozen corn, thawed
• 3/4 cup medium pearl barley

1. In a large skillet, brown beef and onion in oil until meat is no longer pink; drain. Transfer to a 5-qt. slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper.
2. Cover and cook on low for 4-5 hours. Add the beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender.
3. Place individual portions of cooled stew in freezer containers and freeze up to 3 months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

beef stew meat, onion, canola oil, water, tomato sauce, carrots, celery, salt, oregano, paprika, pepper, green beans, pearl barley

Taken from www.tasteofhome.com/recipes/barley-beef-stew/ (may not work)