Beef and Barley Stew (Crock-Pot)

• 2 lbs extra lean stewing beef, trimmed of excess fat, cut into 1-inch pieces
• pepper
• 13 cup all-purpose flour
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 teaspoon minced garlic
• 1 cup sliced carrot
• 2 tablespoons snipped fresh parsley
• 12 teaspoon dried thyme, crushed
• 5 cups reduced-sodium fat-free chicken broth
• 1 cup water
• 2 cups potatoes, peeled and cut into 1-inch chunks*
• 2 cups sweet potatoes, peeled and cut into 1-inch chunks*
• 1 cup coarsely chopped roma tomato
• 8 ounces sliced mushrooms
• 12 cup medium barley
• 1 cup frozen peas

1. In a skillet over medium heat, saute the beef in the oil for 5 minutes, or until browned.
2. Stir in the salt, pepper and garlic powder and place seasoned meat in a slow cooker.
3. Add a little water to the skillet and stir to pick up the browned bits.
4. Add to the slow cooker.
5. Add rest of ingredients except Thyme.
6. Cover and cook on low setting for 6 to 8 hours, or until the vegetables and barley are tender.
7. Add the thyme just before serving.

extra lean stewing beef, pepper, flour, olive oil, onion, garlic, carrot, parsley, thyme, chicken broth, water, potatoes, sweet potatoes, roma tomato, mushrooms, barley, frozen peas

Taken from www.food.com/recipe/beef-and-barley-stew-crock-pot-518900 (may not work)