Slow Cooker Beef Vegetable Barley Stew

• Meat

  • 2 lb Chuck, boneless Roast

• Produce

  • 1/2 tsp Basil, dried
  • 5 Carrots
  • 5 Celery, ribs
  • 1 tsp Garlic powder
  • 1 Onion, large
  • 1/2 tsp Oregano, dried
  • 1 Russet potato, large
  • 1 cup Sweet corn, frozen kernels
  • 1 14 1/2 oz. can Tomatoes, with juices

• Canned Goods

  • 4 cups Beef broth, regular

• Pasta & Grains

  • 1/2 cup Pearl" barley, dry small

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Kosher salt

Found on chewoutloud.com

Description

Ingredients

• 2 lb boneless chuck roast, cut into ½ inch chunks
• 14½ oz. can diced tomatoes with juices
• 4 cups regular beef broth
• ½ cup dry small pearl barley
• 1 cup frozen sweet corn kernels
• 1 large onion, sliced
• 5 celery ribs, sliced
• 5 carrots, sliced
• 1 tsp garlic powder
• 1 tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper, plus more to taste
• ½ tsp dried basil
• ½ tsp dried oregano
• 1 large russet potato, peeled and cubed

Directions

• In a large slow cooker, add all ingredients except for the cubed potatoes (you can soak potatoes in a bowl of cool water to prevent them from turning brown in the meantime.) Stir to make sure all ingredients are submerged in the liquid and seasonings.
• Cover and cook on low for 11-12 hours OR on high for 8-9 hours. During the last 3 hours of cooking, add the cubed potatoes (this prevents them from overcooking and becoming starchy and mushy.)
• Add more kosher salt and black pepper to taste. Serve warm.