Name: Beef, Bean & Barley Stew
Prep time: 20 min
Cook time: 9 h
Yield: 6
Ingredients: 4 medium-size all-purpose potatoes (about 1 pound total), peeled and quartered; 2 cloves garlic, minced; 1 large onion, coarsely chopped; 1 1/2 pounds beef chuck stew meat, cubed; 1/3 cup barley (not quick-cooking); 2 cans (15.5 ounces each) white cannellini beans, drained and rinsed; 1 can (14.5 ounces) beef broth; 1/2 cup water; 1/4 cup ketchup; 2 tablespoons sweet Hungarian paprika or regular paprika; 1 teaspoon salt; 1/4 teaspoon black pepper

1 of 3 Place the quartered potatoes in an even layer in the bottom of a 5- to 5-1/2-quart slow-cooker pot. On top of the potatoes, first evenly layer the garlic, then the chopped onion, beef cubes, barley and cannellini beans.
2 of 3 Stir together the beef broth, water, ketchup, paprika, salt and black pepper in a small bowl until the mixture is well blended and smooth. Pour ketchup mixture over the beef mixture in the pot.
3 of 3 Cover the slow-cooker pot. Cook on high for 6 hours, or on low for 9 to 10 hours, until the meat, potatoes and barley are tender and the stew liquid is nicely thickened.

Nutrition Information for Beef, Bean & Barley Stew
Servings Per Recipe: 6
Per Serving: 385 kcal cal., 8 g fiber, 935 mg sodium, 32 g pro., 41 g carb., 10 g Fat, total, 82 mg chol., 4 g sat. fat

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Beef, Bean & Barley Stew

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