Beef Barley Stew(Crock-Pot)

• 1 1/2 lb. beef stew meat, cubed
• 1 medium onion, chopped
• 2 Tbsp. vegetable oil
• 1 qt. water
• 1 (15 oz.) can tomato sauce
• 5 medium carrots, cut in 1-inch pieces
• 1 stalk celery, chopped
• 2 tsp. salt
• 1/2 tsp. dried oregano
• 1/2 tsp. paprika
• 1/4 tsp. pepper
• 2 c. frozen green beans
• 2 c. frozen corn
• 3/4 c. pearl barley

1. In a skillet, brown beef and onion in oil. Drain. Transfer to a 5-quart slow cooker. Add water, tomato sauce, carrots, celery, salt, oregano, paprika and pepper. Cover and cook on low for 4 to 5 hours. Add beans, corn and barley; cover and cook on low 2 hours longer or until barley, beef and vegetables are tender. Yield: 6 to 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=22967 (may not work)