Prep Time: 10 minutes
Cook Time: 6–8 hours
Ingredients
- ½ Tbsp. (7 mL) canola oil
- ½ lb. (250 g) beef stew meat
- 1 tsp. (5 mL) minced garlic
- 2 cups (500 mL) lower-sodium beef broth
- 1 14 oz. (425 g) can diced tomatoes
- 1 Tbsp. (15 mL) onion flakes
- ½ tsp. (7 mL) freshly ground black pepper
- 1 small zucchini, chopped
- ½ cup (125 mL) quick-cooking barley
Directions
- Heat oil in skillet over medium-high heat, add beef, sauté 5 minutes, or until beef is browned.
- Transfer beef to slow cooker. Add remaining ingredients and stir to combine.
- Cover. Cook on low 6–8 hours or on high 3–4 hours.
Download this recipe and others as part of the Sunday Dinner Pledge Fall/Winter Meal Plan Week 5 PDF (1.1Mb)
Last revised: May 5, 2015
Get helpful tips and articles like these delivered to your email.