| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Soups |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Beef stew meat |
| 1 |
tb |
Oil |
| 1 |
c |
Carrots; sliced thin |
| 1 |
c |
Celery; sliced |
| 1 |
md |
Onion; sliced thin |
| 1/2 |
c |
Green pepper; coarsely chopd |
| 1/4 |
c |
Parsley; snipped |
| 4 |
c |
Beef broth |
| 1 |
cn |
Tomatoes; canned, cut up(16 |
| 1 |
c |
Spagetti sauce |
| 2/3 |
c |
Pearl barley |
| 1 1/2 |
ts |
Basil; dry & crushed |
| 1 |
ts |
Slat |
| 1/4 |
ts |
Pepper |
INSTRUCTIONS
Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in
hot oil. Drain well. Meanwhile in crockpot combine carrots, celery,
onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti
sauce, barley, basil, salt, and pepper. Stir in browned meat.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for
4 1/2-5 hours. Skim off fat.
Source: Better Homes & Gardens New Crockery Cookbook Terrie Peterson
Posted to MM-Recipes Digest V5 #024 by lena36@juno.com (Lena P Mitchell) on
Jan 23, 1998
A Message from our Provider:
“All suffering can be traced back to people disobeying God”